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Stewed Tomatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and peanut oil work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 153 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Stewed Tomatoes

Ingredients

Directions

  1. Pour hot water over the tomatoes and let them stand for one minute.

  2. Plunge the tomatoes into cold water, then peel and slice them.

  3. Place the sliced tomatoes in a granite dish oiled with peanut oil.

  4. Cook the tomatoes until tender, stirring and chopping them with a silver spoon.

  5. Add salt if desired.

  6. Serve hot in a deep dish lined with slices of toast.

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 + peanut oiltop 27% of all pairs
    Smell alikelow
    Cooked together153 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

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