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Tomato and Onion Sauce

A brilliant recipe for using with pasta, a chunky sauce for even more intense flavour

By bbcgoodfood · From Open Recipes · 4 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 14,076 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tomato and Onion Sauce

Serves 3

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

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.

  1. Tomato + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Shallot + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  4. Garlic + peppertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27,090 recipes

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

  5. Shallot + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Flavor stand-ins for the shallot

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

  1. Capsicumbetter flavor fit
  2. Eggplantbetter flavor fit
  3. Okrabetter flavor fit
  4. Shallotthe original

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