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Frozen Tomato Salad

A salad of canned or fresh tomatoes mixed with mayonnaise and celery, frozen and served on nasturtium leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and celery are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,377 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Frozen Tomato Salad

Ingredients

Directions

Prepare and freeze

  1. Drain all the liquid from the tomatoes.

  2. Pour mayonnaise over the tomatoes and add chopped celery.

  3. Place the mixture in a freezer and freeze until solid.

Serve

  1. Serve in nasturtium leaves.

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 + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Tomatoes
Provide the main body and fresh tomato flavour of the salad.
Mayonnaise
Adds fat and creaminess, giving the frozen mixture a smoother, richer texture.
Celery
Adds crisp texture and a mild, fresh crunch to the frozen mixture.

The step that matters

Drain all the liquid from the tomatoes. Excess liquid freezes into large ice crystals that make the salad watery and icy when thawed. Removing it first keeps the texture firm and the mayonnaise coating even.

“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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