13 Ancient Food Pairings Science Finally Caught Up With

13. Tomato + Garlic (and Slow Cooking in Oil)

Tomato and garlic often appear together in stews, curries, and sauces. Slow cooking tomatoes with garlic and a little oil softens cell walls in the tomato, releasing carotenoids and other compounds, while garlic contributes sulfur compounds that deepen flavor and may have mild biological effects. The oil makes fat‑soluble nutrients more available. The combined result is an improvement in both taste and nutrient accessibility compared with eating raw tomato alone. Traditional methods—sautéing ginger‑garlic and then cooking tomatoes—aren’t just for the aroma; they change the chemistry of the meal in ways that help your body get more from the ingredients.