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Sauce

Green Tomato Sauce

A sauce made from green tomatoes, onions, mustard, spices, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Green Tomato Sauce

Ingredients

Directions

Prepare the tomatoes

  1. Sprinkle sliced green tomatoes with coarse sea salt and press with a plate. Let drain for 24 hours.

Cook the sauce

  1. In a porcelain kettle, layer the drained tomatoes with sliced onions and the remaining ingredients.

  2. Cover with vinegar and simmer for 2 hours or until the tomatoes look clear.

  3. Ensure all spices are ground before adding.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together2,620 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Green tomatoes
Provide the bulk of the sauce and, once cooked, its body and tartness.
Onions
Add sweetness and savory depth that balances the sharp tomatoes and vinegar.
Mustard seed
Adds pungent, sharp flavor and a slight texture to the sauce.
Vinegar
Adds acidity that gives the sauce its tang and helps preserve it.

The step that matters

Simmering until the tomatoes look clear. Simmering for the full time lets the tomatoes soften and break down so the sauce thickens and the flavors meld. Stopping early leaves firm, underdone pieces and a thin, sharp sauce.

Swap the tomato

How well each one fits the dish's main ingredients (onion, mustard, clove, pepper, ginger, allspice, vinegar):

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

Fit is the average pairing score against onion, mustard, clove, pepper, ginger, allspice, vinegar. 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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