Tomato Sauce: From Wikipedia, The Free Encyclopedia

Tomato sauce
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For the table sauce referred to in some countries as tomato sauce, see Ketchup.
Tomato sauce
Fresh Tomato Sauce
Alternative names Salsa Roja
Type Sauce
Place of origin Mexico[1]
Region or state Aztec Empire
Main ingredients Tomatoes
Variations Salsa picante, Arrabbiata sauce
 Cookbook: Tomato sauce

 Media: Tomato sauce
Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to
many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as
a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for
Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks
down easily, and the right composition to thicken into a sauce when they are cooked (without the need
of thickeners such as roux). 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 term tomato sauce is
used to describe a condiment similar to ketchup.[2] In some of these countries, both terms are used for the condiment.
Contents
 1History
 2Description
 3Varieties

 3.1Mexican
 3.2Italian
 3.3French
 3.4New Zealand and South Africa
 3.5United Kingdom
 3.6Australia
 3.7United States

 3.7.1Louisiana
 3.7.2Tomato gravy

 3.8Indian

 4See also
 5References
 6External links
History [edit]
The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar
from the Kingdom of Spain who later moved to New Spain, mentioned a prepared sauce that was offered for sale in
the markets of Tenochtitlan (Mexico City today).[3] The use of tomato sauce with pasta appeared for the first time in
1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi.[4]
Description [edit]
A tomato-based sauce containing tomato puree, diced tomatoes, and bell peppers (red, yellow, and green), with the seeds
included. It is seasoned with fresh garlic, basil, oregano, paprika, cajun seasoning, crushed red pepper, parsley, olive oil,
and possibly some additional seasonings.
The simplest tomato sauce consists just of chopped tomatoes cooked down (possibly with olive oil)
and simmered until it loses its raw flavor. Of course, it may be seasoned with salt, or other herbs or spices.
Optionally, tomato skins may be scalded and peeled according to texture (especially thicker pelati paste varieties)
and tomato seeds may be removed for aesthetic purposes, leaving just the tomato flesh and pulp.
Just like tomato puree or tomato paste, tomato sauce may be one of the ingredients in other dishes, like a tomato-
based soup. The sauce is thinner than either the puree, or the paste (which is the thickest), and it may have additional
flavors.
Water (or a more flavorful liquid, such as stock or wine) is sometimes added to keep it from drying out too
much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed
together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such
as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also
common.
Varieties [edit]
Mexican [edit]
Chile relleno covered in tomato sauce served at a traditional fonda restaurant
Main article: Salsa (sauce)
Tomato sauce was an ancient condiment in Mesoamerican food. The first person to write about what may have been
a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New
Spain, made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today).
Of this he wrote (translated from Spanish),
They sell some stews made of peppers and tomatoes – usually put in them peppers, pumpkin seeds, tomatoes, green
peppers and fat tomatoes and other things that make tasty stews.[3]
— Florentine Codex (1540–1585)
Spaniards later brought the use of tomatoes to Europe.
Basic Mexican tomato sauce (salsa de tomate rojo o jitomate) was traditionally prepared with a molcajete to puree
the tomatoes. Food that is cooked in tomato sauce is known as entomatada. Tomato sauce is used as a base for spicy
sauces and moles.[5]
Italian [edit]
Penne pasta served with tomato sauce

The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is
often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th
century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla
moderna (Naples, 1692).[6]
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.[4]
Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the
piquant puttanesca and arrabbiata sauces. Tomato sauce with pasta can stand on its own or it can also be paired with
ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish.
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.[7]
French [edit]
Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the
early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux,
garlic, salt, sugar, and pepper.
New Zealand and South Africa [edit]
The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular,
commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar,
which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and
chips.[8] Tomato-based sauces served with pasta would commonly be referred to as "pasta sauce" or "Napoletana
sauce".[disputed – discuss]
United Kingdom [edit]
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.[disputed – discuss]
Australia [edit]
In Australia "tomato sauce" generally refers to the same style of table sauce as American ketchup but varies in
mixture and doesn't contain onions.[9] Some sources say that Australian tomato sauce has less tomato than ketchup,
but this varies between brands and is not a universal feature. Australian tomato sauce is used in the same way as
[10]
American ketchup. "Tomato sauce" may also be used in its generic English meaning of a sauce primarily based on
tomatoes, as in a menu item "Gnocchi in a tomato sauce" where it would be understood that the sauce would be of
the kind used in Italian cooking for pastas.
United States [edit]
Ingredients to make a U.S.-style salsa
Ingredients added to the sauce without browning

In the U.S., "tomato sauce" refers to two distinct sauces. 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. Tomato purée and tomato paste
have FDA standards of identity (since 1939) for percentage of tomato solids, and generally do not contain
seasonings other than salt; tomato sauce is nonstandardized. [11]
The second use of the term "tomato sauce" in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil
and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is
served with chicken or beef alone. One popular variety of tomato sauce is marinara sauce, an Italian-American term
for a simple tomato sauce with herbs – mostly basil and oregano.
Contrary to what the name might suggest ('marinara' is Italian for "sailor-style") it is without seafood. In Italy,
marinara refers either to sauces made with tomato and garlic (as in pizza marinara) or to seafood-based sauces or
foods; in this case, the name does not imply that tomato is either included or excluded.
Some Italian Americans on the East Coast and around the Chicago area refer to tomato sauce as "gravy", "tomato
gravy", or "Sunday gravy", especially sauces with a large quantity of meat simmered in them, similar to the
Italian Neapolitan ragù. The term "Sunday gravy" derives from the Italian tradition of having a large, family dinner
on Sunday afternoons. "Gravy" is an erroneous English translation from the Italian sugo which means juice, but can
also mean sauce (as in sugo per pastasciutta).[12]
The expression for "gravy" in Italian is sugo d'arrosto, which is literally "juice of a roast" and is not specifically
tomato sauce.[12] Sicilian Americans in communities like Buffalo and Rochester, New York use the terms "sarsa" and
"succu" interchangeably for tomato sauces of all types used with pasta, and "gravy" only in reference to brown meat
gravies. The Italian-American community of New Orleans, however, is largely Sicilian in origin and takes great
pride in its Creole-Italian cuisine largely based on what is known locally as "red gravy" (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 can of tomato paste

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Tomato sauce

From Wikipedia, the free encyclopedia

Fresh Tomato Sauce

Alternative names Salsa Roja

Place of origin Mexico[1]

Region or state Aztec Empire

Main ingredients Tomatoes

Variations Salsa picante, Arrabbiata sauce

 Cookbook: Tomato sauce

Penne pasta served with tomato sauce

New Zealand and South Africa [edit]

United Kingdom [edit]

Ingredients to make a U.S.-style salsa

Ingredients added to the sauce without browning

 A can of tomato paste

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