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Sauce

Cream of Tomato Sauce

A light tomato sauce thickened with bicarbonate of soda and finished with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 4,787 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cream of Tomato Sauce

Ingredients

Directions

  1. Add bicarbonate of soda to hot tomato sauce just before serving.

  2. Stir in whipped cream lightly.

  3. Serve with lobster, shrimp, or fish.

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 aroma chemistry they share, and how many recipes mention both.

  1. Sauce + creamtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + saucetop 15% of all pairs
    Aroma overlaplow
    Mentioned together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + creamtop 32% of all pairs
    Aroma overlaplow
    Mentioned together2,034 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomato sauce
Forms the base of the sauce and supplies its acidity and body.
Bicarbonate of soda
Neutralises some of the sauce's acidity, mellowing its sharpness and changing its flavour.
Whipped cream
Adds richness and a smooth, creamy texture to the sauce.

The step that matters

Stirring in the whipped cream. Whipped cream is an emulsion of air and fat that can deflate or separate under heat or vigorous stirring. Folding it in gently while the sauce is hot keeps it light and smooth.

“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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