Kirschtomate

Burst them in hot oil; the emulsion that forms is the sauce, no reduction.

Torn in at the end. Heat kills the linalool that makes the pairing work.

Sliced and barely coloured, it gives the skins something to burst against.

A cream centre needs an acid puncture and the skins deliver it in bursts.

Thymol holds up to slow roasting long after the tomato has collapsed.

Brine plus acid is too much until the small tomato brings enough sugar.

Roasting caramelises both; the vinegar stops the sugar from going flat.

Capsaicin needs fat and acid to spread. This gives it both at once.

Salt-cured floral buds against sweet pulp; the tomato loses its fridge dullness.

Melted into the oil first, it seasons every skin the tomatoes split open.

Bitter oil-cured fruit gives the sweetness somewhere dark to land.

Both sit on the same sweet-green edge; oil and salt make the fruit savoury.

Identical green aldehydes. Halve both, salt both, nobody can tell them apart.

Floral terpenes lift the green top note into something almost muscat.