41 Amazing Tomato Pairings For You To Try
· April 29, 2021

What goes well with Tomato?

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Tomato. Click on any match to view its flavor matches.

  • Avocado

    Why this pairing works:A classic pairing that you often see in salads and dips such as Guacamole. A simple way to try these out is plain ole avocado toast and sliced cherry tomatoes with a little salt and balsamic vinegar to bind. Or top it with tomato salsa to bring some zing and freshness.

  • Bacon

    E.g. Japanese bacon and tomato kushi.Down the road from me there's this yakitori joint where the clientele are as dirty looking as the place itself ( I'm one of em ). The food is bloody amazing though.

    One of their offerings is buta-tomato kushi, a common offering in most yakitori in Japan. It means "skewered pork tomato" but unlike the usual offering which involves wrapping fatty pork belly (bacon) around mini tomatoes, this joint uses the bigger standard tomato, wraps it in shiso (a Japanese herb which is like parsley crossed with basil) and then wraps the lot with bacon. It's then skewered twice (to stop it spinning around as you turn it over on the bbq), grilled and served seasoned with a big dollop of mayonaise on the side.

  • Chicken

    E.g. Chicken Marengo.The Chicken Marengo was created for Napoleon on the battlefield just after winning the battle of Marengo. The battle was famous for testing France’s supply lines to the front and ingredients were scarce. Despite this, the cooks managed to assemble chicken, tomatoes, garlic, and brandy and created what would turn out to be a classic French dish.

    The dish has changed somewhat; the garlic is now replaced by onions and the cognac switched for white wine. The method though is roughly the same; chicken thighs and onions are browned in a pan, reduced with white wine, and gently simmered with tomatoes. You can watch the traditional version made here at the French Cooking Academy and a more modern version here.

  • Cod

    E.g. Bacalao a la Riojana.Bacalao a la Riojana is a traditional cod stew originating from the region of La Rioja in northern Spain. Since the region was inland, the traditional dish would use dried salted cod but nowadays fresh cod fillets are used. Meaty cod fillets are gently cooked in a sauce of tomatoes, onions, and freshly roasted red peppers. The tomatoes and peppers add depth and sweetness to the mild but meaty cod and together produce an irresistible vibrant red stew full of Mediterranean flavors.

  • Dijon Mustard

    E.g. French tomato and mustard tart.Big round slices of beefy tomatoes laid on a puff pastry base smeared with copious amounts of Dijon mustard and Herbs de Provence make this a beautiful summer's tart. The sweet ripe tomatoes are a fantastic pairing for the tangy dijon mustard. PardonYourFrench has a brilliant recipe complete with mouth-watering photos.

  • Egg

    E.g. Chinese scrambled eggs and tomatoes.Rarely seen in restaurants, this hidden gem of Chinese home cooking is a perfect example of less equals more. Tomatoes, eggs, spring onion, and seasoning — that’s all you need to create this vibrant, flavourful dish. The tomatoes provide depth with their own umami and are sweet yet a little sour. They are cooked just enough to develop their richness but not too much that they lose their shape. The eggs are whisked with salt and gently scrambled in a pan. The two are then combined and heated together with fragrant chopped scallions. The end result is a vibrant dish of reds, yellows, and greens and one with a satisfying mouthfeel. You can watch a recipe here

  • Green / Runner Bean

    E.g. Fasolakia - Greek beans and tomato stew.Green beans and tomatoes are the main stars in the Greek vegetarian stew Fasolakia. Crisp green beans are gently braised with sweet juicy tomatoes, fresh herbs, and generous amounts of extra virgin olive oil. Crumble a little feta cheese on top to add a little brightness and mop it all up with crusty bread.

  • Okra

    Why this pairing works:Okra and tomatoes share the flavor compounds linalool and damascenone which provide subtle undertones of rose and apple.

    E.g. Bamies.The Greek dish Bamies is a simple but satisfying stew of okra and tomatoes gently braised in lots of olive oil. Best served with crusty bread to mop up all the sauce.

  • Onion

    E.g. A simple pasta of tomato sauce with onion and butter .Everybody knows tomato and onion taste great together but most people would think a pasta made only from the two would be pretty dull and insist on adding something extra like basil or bacon. However, if you resist the urge to over complicate and stick to a few simple ingredients you often find the sum of the recipe is much greater than its parts.

    The New York Times demonstrates this by creating a really satisfying pasta sauce made from tomato, onion, butter and salt. Nothing else. No garlic, basil or cheese in sight.

    The recipe is also easy to make. Add a good can of tomatoes to a pan, a peeled and halved onion and a very generous amount of butter to a sauce pan. Note the onion is just halved and not chopped. Simmer uncovered for 45 minutes to create a rich thick sauce and salt to taste. Discard the two onion halves from the sauce and serve with freshly boiled pasta.

  • Pomegranate

    E.g. Tomato and pomegranate salad.Sweet tomatoes pair amazingly well with pomegranate's slightly bitter flavor profile creating a sweet vs sour flavor pairing. Visually they look amazing together - red, orange and yellow tomatoes all chopped up and covered in the jewel like seeds of pomegranate.

    They don't need much effort to get them to work. Mix them them with some onion and red pepper and add all spice and some freshly chopped oregano to give a middle eastern touch.

    Bind the flavors together with a dressing of olive oil, white wine vinegar, garlic and if you have some on hand pomegranate molasses. Mix and serve.

  • Tarragon

    E.g. Baked tomatoes and tarragon.In "A year of good eating" Nigel Slater slices tomatoes in half, places an anchovy on each segment and then put them in the grill. While they cook, he blends oil and fresh tarragon in a blender to create a fresh green colored dressing and cuts cucumber into thin slices. Finally he grills some bread and then places the tomatoes, cucumber and dressing on top.