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
Stew the tomatoes in the soup stock with the onion, parsley, salt, and pepper until soft.
Pass the mixture through a fine sieve.
Thicken the sauce with butter rolled in flour.
Serve
Serve with mushrooms, macaroni, or other dishes.
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 flavor of the sauce once stewed and sieved.
- Soup stock
- Adds liquid and savory depth as the tomatoes soften into the sauce.
- Onion
- Adds aromatic sweetness and depth to the stewed base.
- Butter
- Adds richness and helps thicken the sauce when worked with flour.
- Flour
- Thickens the sauce, giving it body and a smoother texture.
The step that matters
Thicken the sauce with butter rolled in flour. Flour needs to be fully incorporated and cooked through to thicken smoothly without lumps or a raw starchy taste.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (tomato, parsley, pepper, butter, flour):
- Okrabetter flavor fit
- Carrotbetter flavor fit
- Capsicumbetter flavor fit
- Onionthe original
Fit is the average pairing score against tomato, parsley, pepper, butter, flour. 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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