Why it works: Tomato and sherry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 492 recipes. Both carry damascenone, which smells apple, rose. The science ↓
Aspic a LA Tomate
Ingredients
Directions
Prepare the tomatoes
Blanch and peel the tomatoes.
Rub the tomatoes through a fine sieve.
Make the aspic
Dissolve the gelatine and add it to the tomato pulp.
In a saucepan, combine the jelly, tomato pulp, and sherry.
Bring to a boil, skim well, and simmer for a few minutes.
Pass the mixture through a fine sieve and use as directed.
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.
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Tomato + sherrytop 15% of all pairsSmell alikemoderateCooked together492 recipes
Shared aroma: damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- French leaf gelatine
- Provides the setting structure that turns the liquid mixture into a firm aspic.
- Aspic jelly
- Forms the clear, savoury base that sets around the tomato pulp.
- Tomato pulp
- Supplies the tomato flavour and colour throughout the set aspic.
- Ripe tomatoes
- Provide fresh tomato flavour and body for the pulp.
- Sherry
- Adds a subtle aroma and a touch of flavour depth.
The step that matters
Skim well before simmering. Skimming removes foam and coagulated particles that would cloud the aspic. Simmering gently rather than boiling hard keeps it clear, and the final fine sieve removes remaining solids for a clear, glossy set.
“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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