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Baked Potato with Tomato Cream Sauce

A baked potato topped with a tomato and cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and tomato match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,798 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Potato with Tomato Cream Sauce

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Bake the potatoes

  1. Preheat the oven to 400°F (200°C).

  2. Wash and pierce the potatoes with a fork.

  3. Bake the potatoes for 45-60 minutes until tender.

Make the sauce and serve

  1. In a saucepan, combine tomato sauce and heavy cream.

  2. Heat over low until warmed, then season with salt and pepper.

  3. Serve the baked potatoes topped with the tomato cream sauce.

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. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

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

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Potatoes
Provide the starchy body that becomes soft and fluffy when baked.
Tomato sauce
Supplies the acidic, savoury base of the topping.
Heavy cream
Adds fat and richness, giving the tomato sauce a smooth, silky texture.

The step that matters

Heat over low until warmed. Cream can curdle or separate when boiled with an acidic tomato sauce. Gentle heat keeps the sauce smooth and creamy.

Swap the tomato

How well each one fits the dish's main ingredients (potato, sauce, cream, pepper):

  1. Capsicumfits better
  2. Spinachfits better
  3. Horseradishfits better
  4. Tomatothe original

Fit is the average pairing score against potato, sauce, cream, 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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