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Currted Tomatoes

Tomatoes cooked with curry powder, butter, and spices, served baked or fried.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Currted Tomatoes

Ingredients

Directions

Make the baked curried tomatoes

  1. Mix 1 teaspoon curry powder with 1 quart canned tomatoes. Salt to taste.

  2. Put in a buttered baking dish with 1 cup raw rice in alternate layers, ending up with tomatoes.

  3. Sprinkle with bread crumbs. Dot with bits of butter.

  4. Bake 1 hour or longer.

Fry the tomato slices

  1. Slice ripe tomatoes and dip them in well beaten eggs seasoned with salt, pepper, and 1 teaspoon sugar to each egg. Dip then in fine bread or cracker crumbs.

  2. Fry in a skillet with 2 tablespoons hot butter, five minutes on each side.

  3. Serve on thin slices of toast.

  4. Fry half ripe or juicy green tomatoes in the same way.

Make the stewed tomatoes

  1. Put 1 quart tomatoes to stew with 1 good sized onion chopped fine.

  2. When nearly done add a good lump of butter, salt, pepper and sugar to taste.

  3. Break some butter crackers in the bottom of a hot dish and pour the tomatoes over them.

Make the tomato pudding

  1. Parboil 3 small onions. Cut up 3 pints ripe tomatoes.

  2. Add the onions cut fine, cups of bread crumbs, a dessert spoon salt, and a small teaspoon black pepper. Stir together and simmer at least an hour.

  3. Just before serving stir in 6 eggs beaten separately and four tablespoons butter, and boil up once to cook the eggs.

Nutrition, whole recipe (rough)

507Calories
13 gProtein
18 gFat
74 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Stewnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

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 their aromas overlap, and how often cooks already put them together.

  1. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

What each ingredient does

Eggs
Bind the dish and set when cooked, giving body to the pudding and coating for the fried slices.
Butter
Adds richness and browns the fried tomato slices while carrying flavor.
Raw rice
Absorbs tomato juice as it bakes, adding body and soaking up liquid.
Canned tomatoes
Provide the main liquid and acidic tomato base of the baked dish.
Bread crumbs (in the method)
Thicken the tomato mixture and form a crisp coating on the fried slices.

The step that matters

Adding the eggs at the end. Eggs must be stirred in just before serving and boiled only briefly; prolonged boiling makes them curdle and turn grainy, while the hot mixture needs to be cooked through.

Swap the onion

How well each one fits the dish's main ingredients (tomato, rice, sugar, egg, butter, pepper):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against tomato, rice, sugar, egg, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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