Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Tomato Jelly
Ingredients
Directions
Prepare the jelly
Strain the tomatoes through a cloth.
Dissolve the gelatin in part of the tomato juice.
Heat the remaining tomato juice until hot.
Pour the hot juice over the dissolved gelatin.
Season with salt and pepper.
Set
Pour the mixture into a mould.
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 + peppertop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Provide the juice that forms the flavour and body of the jelly.
- Gelatine
- Sets the tomato juice into a firm, sliceable jelly as it cools.
The step that matters
Dissolve the gelatin in part of the tomato juice. Gelatine must fully dissolve before it is combined with the rest of the hot juice. Undissolved granules leave gritty specks and weak patches, so the gelatine is dissolved fully first and then mixed in.
“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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