For the table sauce referred to in some countries as tomato sauce, see Ketchup. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term tomato sauce is used to describe a condiment similar to ketchup. In some of these pizza sauce, both terms are used for the condiment.
This section does not cite any sources. Of course, it may be seasoned with salt, or other herbs or spices. Just like tomato puree or tomato paste, tomato sauce may be one of the ingredients in other dishes, like a tomato-based soup. Tomato sauce was an ancient condiment in Mesoamerican food.
Spaniards later brought the use of tomatoes to Europe. Food that is cooked in tomato sauce is known as entomatada. Tomato sauce is used as a base for spicy sauces and moles. The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, “in the Spanish style”.
The first known use of tomato sauce with pasta appears in the Italian cookbook L’Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, alla pizzaiola refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. In Australia “tomato sauce” generally refers to the same style of table sauce as American ketchup but varies in mixture and does not contain onions.
Some sources say that Australian tomato sauce has less tomato than ketchup, but this varies between brands and is not a universal feature. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. One is a tomato concentrate with salt and minimal herbs, used in cooking. This product is considered incomplete and not normally used as is. Related ingredients are tomato purée and tomato paste, each of which is similar but paste has a thicker consistency.
The second use of the term “tomato sauce” in the U. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. The expression for “gravy” in Italian is sugo d’arrosto, which is literally “juice of a roast” and is not specifically tomato sauce. American supermarkets commonly carry a variety of prepared tomato sauces described as “spaghetti sauce” or “pasta sauce”.
Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers. A spicy tomato sauce known as sauce piquante is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a Creole sauce. Tomato gravy is distinct from the term as used by Italian Americans when referring to a type of tomato sauce particularly where tomatoes were a staple food.
Some Indian curries have a tomato based sauce, notably many vegetarian style dishes. Historia de la Cocina y la GastronomÃa”. The Epic History of the Italians and Their Food, 2008, p. The Foods of Italy: The Quality of Life. What’s the difference between tomato sauce and ketchup?
The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from Project Gutenberg. This is from a very old source, and reflects the cooking at the turn of the 20th century. A fun and easy way for kids to help make dinner. How can we help you today? 148 0 0 1 13 22.