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Stewed Tomatoes

A simple tomato stew made with butter, corn starch, salt, pepper, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Stewed Tomatoes

Ingredients

Directions

Prepare the tomatoes

  1. Pour boiling water over the tomatoes to loosen their skins.

  2. Peel the tomatoes.

  3. Slice or dice the tomatoes.

Cook and thicken

  1. Cook the tomatoes in a saucepan for 20 minutes.

  2. Drain off excess liquid.

  3. Season with salt and pepper.

  4. Stir in the butter rolled in corn starch or cracker dust, salt, pepper, and grated onion.

  5. Cook for an additional 3 minutes and serve.

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

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

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

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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 main body and liquid that cooks down into the stewed sauce.
Butter
Adds richness and a smooth mouthfeel to the finished sauce.
Corn starch or fine cracker dust
Thickens the cooking liquid so the stewed tomatoes become less watery.

The step that matters

Drain off excess liquid. Tomatoes release a lot of water as they cook. Removing the excess before thickening keeps the dish from becoming thin, and the starch can then thicken the sauce properly.

Swap the onion

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

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

Fit is the average pairing score against tomato, butter, 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.

More stewed tomatoes recipes

with Onion 3 See all 189 →

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