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Stuefed Baked Tomatoes

A tomato stuffed with bread crumbs, parsley, corn, and seasonings, baked until skins wrinkle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuefed Baked Tomatoes

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the tops off the tomatoes and scoop out the pulp.

  2. Melt the butter in a pan and sauté the sliced onion until browned. Remove the onion from heat.

Make the filling

  1. Mix the bread crumbs, chopped parsley, canned corn, salt, pepper, and some of the tomato pulp to moisten.

  2. Fill the tomatoes with the mixture.

Bake

  1. Place the tomatoes in a baking dish with a little water.

  2. Add a small amount of butter on top of each tomato.

  3. Bake at 300°F (150°C) until the skins wrinkle.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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
Serve as the hollow shell that holds the filling and softens as it bakes.
Fine bread crumbs
Absorb moisture from the pulp and give the filling body so it holds its shape.
Butter
Adds richness and helps the tops and filling brown gently in the oven.
Onion
Adds savory sweetness and depth when browned in butter before mixing.
Canned corn
Adds sweetness and texture to the filling.

Swap the onion

How well each one fits the dish's main ingredients (tomato, bread, butter, parsley, corn, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against tomato, bread, butter, parsley, corn, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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