Tomato sauce

Tomato sauce(Spanish:salsa roja,French:sauce tomate, orItalian:salsa di pomodoro) can refer to many different sauces made primarily fromtomatoes, usually to be served as part of adish, rather than as acondiment. Tomato sauces are common formeatandvegetables, but they are perhaps best known as bases for sauces for Mexicansalsasand Italianpastadishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need forthickenerssuch asrouxormasa. All of these qualities make them ideal for simple and appealing sauces.
In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the termtomato sauceis used to describe acondimentsimilar to what Americans callketchup. In some of these countries, both terms are used for the condiment.
Tomato sauces, along with similarly related and preparedtomatillosauces, are presumed to have been in use since antiquity by the peoples of Central and South America as bases for many dishes. However, much ofPre-Columbian cuisinehistory in Mexico, along with other culturally significant information, had been purged during the periods of conquest by Europeans, chiefly the Spanish.Bernardino de Sahagún, aFranciscanfriar from theKingdom of Spain, is believed to be the first European to write about tomato sauce after encountering it for sale in the markets ofTenochtitlan(Mexico City, today).
The first Italian recipe of tomato sauce was published under the name "Spanish tomato sauce"inLo Scalco alla Moderna('The Modern Steward'), written by Italian chefAntonio Latiniand published in two volumes in 1692 and 1694. Tomato sauce also began to be used in the cuisine of the south of France at the same time, particularly inProvenceand theBasque Country. The Provençals who went toParisfor the National Federation Day of July 14, 1790, demanded tomatoes everywhere they went.The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbookL'Apicio moderno, byRomanchefFrancesco Leonardi.
The first written recipe for canned tomatoes comes fromVaucluse, insouthern France,  it appears in a document written by an individual in 1795.
A simple tomato sauce consists of chopped or ground tomatoes sautéed inolive oilandsimmereduntil they lose their raw flavor, seasoned to taste withsalt, or otherherbsorspices. Tomato skins and seeds are generally removed.
Tomato sauce may be thinner than thetomato puréeit may be made from. It may serve as an ingredient in other dishes, such asspaghetti and meatballs.
Water or a more flavorful liquid such asstockorwineis sometimes added to keep the sauce from becoming too thick while simmering.Onionandgarlicare oftensweatedorsautéedbefore the tomatoes are added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried redchili flakes,epazote,basil,oregano,parsley, andblack pepper.
Many meat-based sauces include tomatoes, such asragù alla napoletana; in the Italian version ofragù alla bolognese, tomato is a relatively minor ingredient.
In Italy, there are many pasta sauces based on raw, uncooked tomatoes.In Mexico, the best-known raw tomato sauce ispico de gallo, also known assalsa cruda.
In France, raw tomato sauce is known assaoussounin theAlpes-Maritimes.Sauce viergeis another French sauce made from raw tomato, basil, lemon juice and olive oil, a bit similar to mexican pico de gallo.
Tomato sauce was an ancient condiment inMesoamericanfood. The first person to write about what may have been a tomato sauce wasBernardino de Sahagún, a SpanishFranciscanfriar who later moved toNew Spain, who made note of a prepared sauce that was offered for sale in the markets ofTenochtitlan(Mexico Citytoday). He wrote (translated fromSpanish),
Spaniardslater brought the use of tomatoes to Europe.
Basic Mexican tomato sauce was traditionally prepared using amolcajeteto puree the tomatoes. Food that is cooked in tomato sauce is known asentomatada. Tomato sauce is used as a base for spicy sauces andmoles.
Tomato sauce in Italian cuisine is first mentioned inAntonio Latini's cookbookLo scalco alla moderna(Naples, 1692).Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" (Italian:alla spagnuola). The first known use of tomato sauce with pasta appears in the Italian cookbookL'Apicio moderno, by the Roman chefFrancesco Leonardi, published in 1790.
Italian tomato dishes range from simplepasta al pomodoroto the piquantputtanescaandarrabbiatasauces. Tomato-based sauces for pasta may also include sausage, clams, pancetta cubes, tuna, or vegetables.
Tomato-garlic sauceis prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine,alla pizzaiolais tomato-garlic sauce, which is used onpizza, pasta and meats.
Sauce tomateis one of the fivemother saucesofclassical French cooking, as codified byAuguste Escoffierin the early 20th century. It consists ofsalt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes,roux, garlic, salt, sugar, and pepper.
Basic cooked tomato sauce, with garlic and olive oil is also a classic in the cuisine of southern France, it is used in many dishes likepiperade,tian,chichoumeille,alouettes sans têtes(a kind ofpaupiette).
Tomato sauce can also be served raw, in this case it is namedsaoussoun (grated raw tomato with onions, olive oil and herbs)orsauce vierge(diced raw tomato with olive oil, lemon , garlic and basil).
Tomato sauce is a popular, commercially producedtable sauce, similar to tomatoketchup, which is typically applied to foods such asmeat pies,sausages, andfish and chips.Some sources say that Australian tomato sauce has less tomato than ketchup,but this varies between brands.
Tomato-based sauces served with pasta are commonly referred to as "pasta sauce"or "Napoletana sauce".
The meaning of the term "tomato sauce" depends on the context; on a restaurant menu the phrase "in a tomato sauce" means a freshly prepared tomato-based sauce as used on pasta, and colloquially it may refer to either the pasta sauce, or tomato ketchup.Collins English Dictionarylists the term as "another name for tomato ketchup" in British English.
In Canada and the U.S., tomato sauce is typically sold jarred or canned, with minimal ingredients, and is not normally used as is. Related ingredients aretomato puréeandtomato paste, each of which is similar but paste has a thicker consistency.  Tomato purée and tomato paste have US FDA standards of identity (since 1939) for percentage of tomato solids, and historically did not contain seasonings other than salt; in recent decades variants with basil or other traditional Italian seasonings became common.  Tomato sauce is non-standardized.
A spicy tomato sauce known assauce piquanteis common inLouisianaCajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. InLouisiana Creole cuisine, there is a tomato sauce known as a Creole sauce. It is similar to Italian tomato sauce, but features more Louisiana flavors derived from the fusion of French and Spanish cooking styles. They both usually contain the traditionalholy trinityof dicedbell pepper, onion, andcelery.
Tomato gravyis distinct from the term as used by Italian Americans when referring to a type of tomato sauce particularly where tomatoes were astaple food.The cooked tomatoes, some fat (usually curedpork fat) and flour are cooked together until thick, andseasonedwith salt and pepper. Onions or bell peppers may be added as well. Typically, tomato gravy is served over pasta.
Common in Italian American cuisine is a tomato-based sauce calledSunday gravyorSunday sauce, which can be prepared with a variety of meats.
Some Indian curries have a tomato-based sauce, notably many vegetarian style dishes.