Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Tomato Sauce
Ingredients
Directions
Make the sauce
In a pot, combine the tomatoes, onion, pepper, salt, and cloves.
Boil for 10 to 15 minutes.
In a separate pan, melt the butter and stir in the flour until browned.
Add the browned mixture to the tomatoes and cook for another 10 minutes.
Rub the sauce through a sieve to remove solids.
Serve
Serve as desired.
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 aroma chemistry they share, and how many recipes mention both.
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Pepper + clovetop 5% of all pairsAroma overlapstrongMentioned together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Tomato + peppertop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + oniontop 8% of all pairsAroma overlapmoderateMentioned together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + peppertop 11% of all pairsAroma overlapmoderateMentioned together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + clovetop 12% of all pairsAroma overlapmoderateMentioned together3,474 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Form the main body and flavor of the sauce as they simmer down.
- Butter and flour
- Make a roux that thickens the sauce and adds a toasted, nutty depth when browned.
The step that matters
Browning the butter and flour. The flour must cook long enough to brown and lose its raw taste, and it should not scorch. Stirring steadily over moderate heat gives an even colour and a smooth base for thickening the tomatoes.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (tomato, pepper, clove, butter, flour):
- Capsicumbetter flavor fit
- Eggplantbetter flavor fit
- Okrabetter flavor fit
- Onionthe original
Fit is the average pairing score against tomato, pepper, clove, butter, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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