Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Tomato Jelly
Ingredients
Directions
Prepare the juice
Strain the tomatoes through a cloth.
Dissolve the gelatine in part of the tomato juice.
Heat the remaining tomato juice until hot.
Set the jelly
Pour the hot juice over the dissolved gelatine.
Season with salt and pepper.
Pour the mixture into a mould.
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.
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Tomato + peppertop 7% of all pairsSmell alikemoderateCooked together17,923 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
- Tomatoes
- Provide the liquid and main flavour that the jelly is made from.
- Gelatine
- Sets the tomato liquid into a firm, wobbly jelly as it cools.
The step that matters
Dissolve the gelatine fully before combining. Gelatine only sets evenly when it is completely dissolved and evenly mixed through the liquid. Undissolved granules can leave lumps or weak, patchy areas in the finished jelly.
“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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