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Salad

Frozen Tomato Salad

A salad of canned or fresh tomatoes mixed with mayonnaise and chopped celery, then frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Tomato and celery are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,377 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Frozen Tomato Salad

Ingredients

Directions

Prepare

  1. Drain all the liquid from the tomatoes.

  2. Pour mayonnaise over the tomatoes and add chopped celery.

Freeze and serve

  1. Place the mixture in a freezer and freeze until solid.

  2. Serve in nasturtium leaves.

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 + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Tomatoes
Forms the bulk of the salad; draining off excess liquid keeps the frozen texture firm.
Mayonnaise
Adds fat and creaminess, coating the tomatoes and giving a smooth, rich texture.
Celery
Adds a crisp, fresh crunch that stays noticeable after freezing.

The step that matters

Drain all the liquid from the tomatoes. Free liquid turns into ice crystals when frozen, making the salad watery and icy once thawed. Removing it first keeps the texture firmer and the mayonnaise coating more even.

“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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