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 tomato juice
Strain the can of tomatoes through a cloth.
Dissolve the gelatine in a portion of the tomato juice.
Heat the remaining tomato juice until hot.
Set the jelly
Pour the hot juice over the dissolved gelatine and mix well.
Season with salt and pepper.
Pour the mixture into a mould and refrigerate until set.
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 liquid and the main flavour of the jelly.
- Gelatine
- Sets the liquid into a firm, wobbly gel as it cools.
The step that matters
Mixing the hot juice into the dissolved gelatine. Gelatine must be fully dissolved and evenly distributed through the liquid to set properly. Undissolved specks or pockets of gelatine can leave lumps or soft spots in the finished 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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