Why it works: Pepper and tomato match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 17,913 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
The recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: butter, bread
Directions
6 large green peppers; remove all seeds; wash carefully. Brown in butter; medium sized onion cut fine. Add \ lb. boiled ham chopped; \ qt. can of tomatoes; bread crumbs sufficient to thicken; salt to taste. Fill peppers, bake in tin, covering the bottom with water, half an hour.
Mrs. E. W. Ensign.
VERMICELLI WITH TOMATOES. \ pkg. of vermicelli, boil in salted water 2 minutes, drain and rinse in cold water. 1 small can well seasoned tomato soup. Add to vermicelli, heat, and serve.
Mrs. D. F. Swenson.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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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Pepper + tomatotop 4% of all pairsAroma overlapstrongMentioned together17,913 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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