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Canned Tomatoes and Okra for Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tomato and okra work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Canned Tomatoes and Okra for Soup

Ingredients

Directions

  1. Boil water in a large pot and add ripe tomatoes. Once they soften, peel them.

  2. Transfer the peeled tomatoes to a bell metal kettle and boil them, skimming off excess water as needed.

  3. Boil the tomatoes until they are almost ready for serving.

  4. Wash the okra, cut it crosswise, and boil it in water for 30 minutes, skimming occasionally.

  5. Using a perforated ladle, transfer the okra to the kettle with the tomatoes and boil together for another 30 minutes.

  6. Pour the mixture into tin cans and seal them while hot.

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.

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 + okratop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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