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Baked Tomatoes

A simple dish of tomatoes baked with butter and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tomato and butter are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Baked Tomatoes

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.

Prepare

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

  2. Place the tomatoes in a pan and add a small lump of butter on each.

Bake and serve

  1. Bake in the oven until the skin shrivels.

  2. Serve hot, allowing each person to dress their own tomatoes on their plate.

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 + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Tomatoes
The main ingredient; baking softens the flesh and concentrates its sweetness.
Butter
Adds fat and richness that coats the tomatoes and carries flavour as they bake.

The step that matters

Bake until the skin shrivels. The skin shrinking shows the flesh has softened and its moisture has partly evaporated. Stopping too early leaves the tomatoes watery, while baking too long dries and collapses them.

“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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