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Tomato with Tamarind

A simple mash of tomatoes and tamarind pulp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tomato and tamarind match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 137 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Tomato with Tamarind

Ingredients

Directions

  1. Remove the stems from the tomatoes.

  2. Combine the tomatoes and tamarind pulp in a bowl. Mash the mixture until well blended.

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 + tamarindtop 7% of all pairs
    Smell alikestrong
    Cooked together137 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

Tomatoes
Provide the main body, moisture and bright acidity of the sauce.
Tamarind pulp
Adds tangy, sour flavour that balances the sweetness of the tomatoes.

“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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