Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Tomato Sauce
Ingredients
Directions
Make the sauce
Cook the tomatoes, onion, bay leaf, and parsley for 10 minutes.
Strain the mixture.
Melt the butter in a pan, add the flour, and cook for 2 minutes.
Add the strained tomato mixture to the pan and cook for a few more minutes.
Season and serve
Season with salt and pepper, then pour around croquettes just before serving.
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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Parsley + peppertop 2% of all pairsAroma overlapstrongMentioned together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Tomato + peppertop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + oniontop 8% of all pairsAroma overlapmoderateMentioned together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Tomato + parsleytop 8% of all pairsAroma overlapmoderateMentioned together5,398 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Onion + parsleytop 9% of all pairsAroma overlapmoderateMentioned together25,843 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tomatoes
- Provide the main body and acidity of the sauce.
- Butter
- Adds richness and carries flavour in the roux.
- Flour
- Cooked with butter to form a roux that thickens the sauce.
The step that matters
Cooking the butter and flour roux. Cooking the flour in butter for a couple of minutes removes its raw starch taste and lets it thicken the sauce smoothly. Undercooked flour leaves a pasty flavour, while adding the tomato too soon can cause lumps.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (tomato, butter, flour, parsley, pepper):
- Okrabetter flavor fit
- Carrotbetter flavor fit
- Capsicumbetter flavor fit
- Onionthe original
Fit is the average pairing score against tomato, butter, flour, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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