Why it works: Peas and tomato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Pea and Pecan Puree
Ingredients
Directions
Prepare the puree
Cook the Scotch peas in boiling water until tender, ensuring they are dry when done.
Rub the cooked peas through a colander.
Finish and serve
Add the strained tomatoes, pecan meal, and salt to the peas.
Reheat the mixture and serve.
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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Peas + tomatotop 9% of all pairsSmell alikemoderateCooked together1,058 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
- Scotch peas
- Form the bulk of the puree, providing body and a mild pea flavor.
- Strained tomatoes
- Add moisture and gentle acidity to loosen the puree and brighten its flavor.
- Pecan meal
- Adds richness and a nutty flavor, and thickens the puree slightly.
The step that matters
Cook the peas until tender and dry. Peas that hold extra water will dilute the puree and make it loose and watery. Cooking them until tender and then drying them concentrates their flavor and gives a thicker texture when pressed through.
“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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