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Deviled Tomatoes

Deviled tomatoes are tomato slices topped with a seasoned yolk and egg mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Deviled Tomatoes

Ingredients

Directions

Make the sauce

  1. Pound the boiled yolks.

  2. Rub in the butter and seasonings.

  3. Beat in the vinegar.

  4. Heat the mixture almost to a boil.

  5. Stir in the beaten eggs until the mixture begins to thicken.

  6. Set the mixture in hot water.

Broil and serve

  1. Slice the tomatoes into ½-inch thick slices.

  2. Broil the tomato slices over a clear fire on a wire broiler.

  3. Place the broiled tomatoes on a hot dish.

  4. Pour the hot sauce over them.

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

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

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Tomato + mustardtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,482 recipes

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

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 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

Hard-boiled egg yolks
Their fine, crumbly body thickens the sauce and gives it a rich, smooth texture.
Raw eggs
Beaten in over gentle heat, they set and thicken the sauce into a custard-like consistency.
Butter
Adds fat and richness, giving the sauce a smooth, mellow mouthfeel.
Vinegar
Adds acidity that sharpens the sauce and balances the richness of the egg and butter.
Firm tomatoes
Hold their shape under the broiler while the surface warms and lightly browns.

The step that matters

Stir in the beaten eggs until the mixture begins to thicken.. Raw egg proteins set when heated, but if the mixture gets too hot it can curdle or scramble. Stirring constantly and stopping once it thickens keeps the sauce smooth.

Swap the tomato

How well each one fits the dish's main ingredients (egg, butter, vinegar, sugar, mustard, pepper):

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

Fit is the average pairing score against egg, butter, vinegar, sugar, mustard, 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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