Why it works: Tomato and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and 4,667 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
Tomato Jelly Salad
Ingredients
Directions
Prepare
Soak gelatine in cold water for 15 minutes.
In a bowl, combine tomatoes, salt, and powdered sugar.
Add the soaked gelatine to the tomato mixture and stir well.
Set and serve
Pour the mixture into small cups and chill until set.
Run a knife around the inside of the moulds to release the jelly.
Serve on lettuce leaves and garnish with Mayonnaise Dressing.
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 aroma chemistry they share, and how many recipes mention both.
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Tomato + sugartop 33% of all pairsAroma overlaplowMentioned together4,667 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the tomato liquid into a firm jelly that holds its shape.
- Stewed and strained tomatoes
- Provide the main tomato flavour and the liquid that the gelatine sets.
- Powdered sugar
- Adds a little sweetness to balance the tomato's acidity.
The step that matters
Soak the gelatine fully before adding it. Gelatine must hydrate in cold water before it is stirred into warm or room-temperature liquid. Unhydrated granules can stay grainy and fail to dissolve evenly, which leaves a weak or uneven set in the jelly.
“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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