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Sauce

Sauces

A tomato sauce flavored with butter, seasoning, and bouillon, cooked until softened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and butter are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Sauces

Ingredients

Directions

  1. Frizzle fresh tomatoes in butter until softened.

  2. Season the tomatoes to taste.

  3. Cover the tomatoes with good bouillon and heat through.

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 + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Fresh tomatoes
Form the body of the sauce and release juice that gives it moisture and flavor.
Butter
Fat that softens the tomatoes and carries flavor, giving the sauce richness.
Good bouillon
Liquid that loosens the tomatoes and adds savory depth to the sauce.

“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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