Why it works: Tomato and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Baked Split Yellow Peas
Ingredients
Directions
Prepare
Wash peas and put them into a bean pot.
Add browned flour, tomato, and salt that have been mixed together, then add enough boiling water to cover them two or three times their quantity.
Stir well.
Bake
Regulate the heat of the oven to keep them gently simmering for 5 to 7 hours.
Do not stir after they are first put to cooking.
May add 2 large onions sliced fine.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Tomato + oniontop 8% of all pairsSmell alikemoderateCooked together20,633 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
- Split yellow peas (in the method)
- Form the bulk of the dish and soften into a thick, spoonable texture during long simmering.
- Browned flour (in the method)
- Thickens the cooking liquid so the peas become creamy rather than watery.
- Stewed tomato
- Adds acidity and moisture that give the dish its savory flavor.
- Onions
- Add sweetness and aroma as they soften and mellow during slow cooking.
The step that matters
Keep the peas gently simmering without stirring. Low, steady heat lets the peas soften evenly without scorching on the bottom of the pot. Stirring after the start breaks the peas down unevenly and can cause sticking, so the pot should be left undisturbed.
“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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