whole Mintmato boiled
Yes, we just made that name up 😄 There is no such dish — but with what you have, this is exactly what there will be.
This wants to be a sauté: high heat, a wide pan, and very little interference.
Do not pour the water away: everything that dissolved is in it, and it is the base of the next dish. An uncut surface keeps the water inside. It costs time and it buys texture.
Generated once and cached against this exact combination, so everybody who picks these things sees the same one. It is not a photograph of this dish: nobody has cooked it.
This is weight, not nutrition. Olive oil can be a tenth of the weight and most of the calories.
You gave no amounts; these are a sensible household measure for each. Change the ratio and you change the dish.
Salt, pepper, water and oil are assumed to be in every kitchen; we never count them as missing.
In a bowl, set firm enough to slice and the colour of what went in, unbrowned.
- Water
- 100% The first thing that decides the consistency.
- Fat
- 0% Gives the shine and the coating it leaves.
- Browning
- 0% As Maillard runs the colour moves to a warm brown.
The figures above are the engine’s reading: the colour comes from the measured colour of what went in and how far browning ran, the consistency from the water fraction, the shine from the fat. The image is generated from those same numbers.
Worked out for: Boiling, 100 °C, 50 minutes.
How to make it
-
Warm the olive oil in the pan, add the mint and stir for a minute over a low flame. We are not after colour here, only for it to open up.
Why Spice aroma dissolves in fat. Thrown in dry it tastes of powder; bloomed in fat it spreads through the dish. -
Add the tomato and turn for another 3–4 minutes. Do not crowd the pan: crowded vegetables steam instead of browning.
Why Vegetables are 90% water. In a crowded pan the steam cannot escape, the temperature locks at 100 °C and Maillard never begins. -
Add the mint last of all, and keep it away from the flame.
Why The aroma compounds in acid and fresh herbs are volatile: in a boiling pot they are the first to go, leaving only sharpness. Squeeze the lemon at the table, not into the pan. -
Season at the end and by weight: roughly 1% of the total. If it tastes flat, try a squeeze of acid before you reach for more salt.
Why The 0.8–1.5% band is where flavours sharpen and bitterness is suppressed. Above it, osmosis pulls water out, the texture tightens and the flavour closes down — with no way back.
What it is like
Nobody has eaten this and there is no photograph of it. All we have is the taste vectors of what went in, through the same model every written recipe uses.
This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.