Why it works: Tomato and honey match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and 672 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Directions
Prepare
Preheat broiler.
Arrange tomatoes, cut side up on broiler pan.
Make the glaze
Heat honey and vinegar in small pan over medium heat, stirring until smooth, about 1 minute.
Broil and serve
Drizzle over tomatoes.
Broil until hot and bubbly, about 4 minutes.
Serve at once.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Tomato + honeytop 7% of all pairsAroma overlapstrongMentioned together672 recipes
Shared aroma: beta-damascenone (apple, rose).
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Tomato + red winetop 3% of all pairsAroma overlapstrongMentioned together806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Red wine + vinegartop 4% of all pairsAroma overlapstrongMentioned together569 recipes
Shared aroma: sotolon (curry, maple).
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Honey + vinegartop 4% of all pairsAroma overlapmoderateMentioned together1,583 recipes
Shared aroma: beta-damascenone (apple, rose).
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Honey + red winetop 5% of all pairsAroma overlapstrongMentioned together112 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Provide the main body and juice that softens and warms under the broiler.
- Honey
- Adds sweetness and helps the glaze caramelize and brown slightly under heat.
- Red wine vinegar
- Adds acidity that balances the sweetness of the honey and brightens the tomatoes.
The step that matters
Broil until hot and bubbly. Honey browns and can scorch quickly under intense broiler heat, so the tomatoes should be watched closely. Stopping once they are hot and bubbly keeps the glaze sticky without burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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