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Stuffed Tomatoes, Mackay Style

Stuffed tomatoes filled with a pork, veal, and marrow mixture, baked and served with lemon juice and reduced tomato puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Chive and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,149 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stuffed Tomatoes, Mackay Style

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the tomatoes

  1. Prepare the tomatoes by removing the tops and scooping out the insides.

Stuff and bake

  1. In a bowl, mix the chopped pork, veal, marrow, salt, pepper, nutmeg, parsley, chives, garlic, and tarragon.

  2. Stuff the mixture into the prepared tomatoes.

  3. Arrange the stuffed tomatoes in a buttered flat saucepan and place a slice of fat pork on top of each.

  4. Bake in a 350°F (175°C) oven until cooked through.

Finish and serve

  1. Before serving, drizzle lemon juice over the tomatoes and serve with reduced tomato puree or half glaze.

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. Chive + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Pork
Provides savoury body and richness to the stuffing as it cooks.
Veal
Adds a tender, delicate texture to the stuffing filling.
Marrow
Adds fat and richness, keeping the stuffing moist during baking.
Tomatoes
Act as edible cases that hold the stuffing and soften as they bake.

The step that matters

Baking until cooked through. The raw meat stuffing must reach a fully cooked interior. Pork and veal need to be heated thoroughly for safety and a firm, tender texture, while the tomatoes should not collapse.

Swap the nutmeg

How well each one fits the dish's main ingredients (tomato, pork, veal, pepper, parsley, chive, garlic):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against tomato, pork, veal, pepper, parsley, chive, garlic. 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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