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Tomato Sauce for Immediate Use for Fowls, Beef Steak, Mutton Chop

A tomato sauce made by simmering tomatoes, then puréeing and seasoning with garlic, oil, salt, pepper, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and garlic are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 14,076 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tomato Sauce for Immediate Use for Fowls, Beef Steak, Mutton Chop

Ingredients

Directions

Make the tomato pulp

  1. Cut the tomatoes and put them into a saucepan.

  2. Simmer gently until soft.

  3. Rub the tomatoes through a sieve into a basin.

Finish the sauce

  1. Chop the garlic and fry it in the oil.

  2. Remove the garlic, then stir in the pulped tomatoes.

  3. Add salt, pepper, and vinegar to taste.

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 + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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 flavour of the sauce.
Garlic
Adds aroma and savoury flavour to the oil before the tomatoes go in.
Oil
Carries the garlic flavour and adds richness to the sauce.

The step that matters

Simmer gently until soft. Gentle heat softens the tomatoes and releases their juices without scorching them. Vigorous boiling can cook off too much moisture and leave a burnt or uneven taste, so keep the heat low enough for the tomatoes to break down slowly.

Swap the clove

How well each one fits the dish's main ingredients (tomato, garlic, pepper, vinegar):

  1. Basilfits better
  2. Corianderfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against tomato, garlic, pepper, 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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