- This article is about the sauces often used with pasta. In some countries, "tomato sauce" is also used to refer to the condiment ketchup. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce,
A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment). Penne (ˈpɛni (UK or /ˈpɛneɪ/ (US is a type of Pasta with cylinder -shaped pieces usually with a ridged surface with the ends cut on the diagonal In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves The tomato ( Solanum lycopersicum, syn Lycopersicon lycopersicum) is a herbaceous usually sprawling plant in the Solanaceae or nightshade family A dish in Gastronomy is a specific food preparation a "distinct article or variety of food" ready to eat A condiment is a prepared edible substance or Mixture, often preserved or fermented (usually a liquid that is added in relatively small Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Pasta ( Italian for "dough" is a generic term for Italian variants of Noodles.
Tomatoes have a rich flavor, low liquid content, very soft flesh which breaks down easily, and the right composition to thicken up into a sauce when they are cooked (without the need of thickeners like roux). Roux (ˈruː (pronounced somewhat like the English word "rue" is a mixture of wheat Flour and Fat, traditionally butter All of these qualities make them ideal for simple and appealing sauces.
The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt. Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants
Water (or another, more flavorful liquid such as stock or wine) is often added to keep it from drying out too much. Stock is a flavoured liquid It forms the basis of many dishes particularly Soups and Sauces Stock is prepared by simmering various ingredients in water including Wine is an Alcoholic beverage made from the fermentation of Grape juice Onion and garlic are almost always sweated or sauteed at the beginning before the tomato is added. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Sweating in cooking is heating Vegetables in a little oil or butter without any watery liquid Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Basil ( Ocimum basilicum) (ˈbeɪzəl or /ˈbæzəl/ of the Family Lamiaceae. Oregano or ( Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia Parsley ( Petroselinum crispum) is a bright Green, biennial Herb, also used as Spice. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Ground or chopped meat is also common.
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Mexican tomato sauces
Tomato sauce was an ancient condiment in Aztec Indian food. Aztec is a term used to refer to certain ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl language and who achieved political The first person to write of what may have been a tomato sauce was Bernardino de Sahagún who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Then, Spaniards brought the use of tomato to Europe.
Basic Mexican tomato sauces are: tomato sauce (salsa de tomate rojo o jitomate) and green tomato sauce (salsa de tomate verde). The tomato sauce is stock for spicy sauces caleb and moles. Mole (ˈmole ( Mexican Spanish, from Nahuatl mulli or molli, "sauce" is the generic name for several Sauces
Italian tomato sauces
The tomato has been central to Italian cuisine since its introduction from the Americas. Italian cuisine as a national Cuisine known today has evolved through centuries of social and political changes with its roots traced back to 4th century BC Outside of Italy, this perception can be quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Puttanesca sauce, seasoned with anchovies, capers,a bit of garlic, chili peppers and black olives, to Bolognese sauce, a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato. Pasta Puttanesca ( Italian Pasta alla Puttanesca) is an Italian Pasta dish made with a sauce named sugo alla puttanesca. The anchovies are a family ( Engraulidae) of small common salt-water fish The caper ( Capparis spinosa L is a perennial spiny shrub that bears rounded fleshy leaves and big white to pinkish-white flowers Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade The Olive is the Fruit of the Olive tree (Olea europaea and is a major component of the Agriculture and Gastronomy of many countries Bolognese sauce ( Ragù alla bolognese in Italian also known by its French name sauce bolognaise) is a Meat -based sauce for Pasta Most often, Italian tomato sauces can be switched with more authentic white sauces; cavatelli is best served with traditional Italian white sauces (consisting of mostly fresh parmesan and cream), and many other traditional ingredients. Cavatelli (plural are a type of pasta typically about 3 cm (1¼ inch long with a rolled edge Parmigiano-Reggiano is a hard fat Granular cheese, cooked but not pressed named after the producing areas of Parma, Reggio Emilia, Modena, For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Some Italian Americans on the East Coast refer to tomato sauce as "gravy", or "tomato gravy", especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragù. The East Coast of the United States, also known as the "Eastern Seaboard" or "Atlantic Seaboard" refers to the easternmost coastal states in the central and northern Neapolitan ragù ( ragù napoletano or ragù alla napoletana in Italian) is one of the two most famous varieties of meat sauces called Ragù. "Gravy" is the literal English translation from the Italian sugo which means sauce.
Marinara is a US-American-Italian term for a simple tomato sauce with herbs—mostly parsley and basil—but, contrary to its name (which is Italian for coastal, seafaring) without anchovies, fish or seafood. In countries other than the United States, however, marinara refers to a seafood and tomato sauce. The United States of America —commonly referred to as the
American supermarkets commonly carry a variety of prepared tomato sauces described as "spaghetti sauce". Common variations include meat sauce, marinara sauce and sauces with mushrooms or sweet red peppers.
Indian tomato sauces
Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan
Louisiana Cajun and Louisiana Creole tomato sauces
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. 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 traditional holy trinity of diced bell pepper, onion, and celery. The holy trinity of cuisine refers specificly to the use originated from the Cajun and Creole cuisines of Louisiana in the Southern United States "Green pepper" redirects here For green peppercorns see Black pepper. See also Wild celery Apium graveolens is a plant species in the family Apiaceae, and yielding celery and Celeriac
Tomato gravy
Tomato gravy, which is distinct from the term as used by northeastern Italian Americans when referring to tomato sauce, is a gravy common in most rural areas where tomatoes were a staple food. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking A staple food is a Food that forms the basis of a Traditional diet. Tomato gravy is prepared in a method similar to white gravy. Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking The cooked tomatoes, some fat (usually cured pork fat) and flour are cooked together until thick, and seasoned with salt and pepper. Alternate meanings Seasoning (cast iron; Seasoning (wood; Seasoning (slave Seasoning is the process of imparting or improving Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Typically, tomato gravy is served over eggs, toast and biscuits. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Toast is sliced Bread which has been browned by exposure to dry Heat ("toasted" A biscuit (ˈbɪskɨt is a small baked product the exact meaning varies markedly in different parts of the world
See also
External links
- The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from Project Gutenberg. Neapolitan sauce is the collective name given (outside Italy, particularly in the U Salsa is the Spanish, Arabic, and Italian word that can refer to any type of Sauce. Ketchup (also spelled catsup or catchup) also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, The definitions of tomato purée vary between regions In the USA Tomato purée is a processed food product usually consisting of only tomatoes, but can also be found in pre-seasoned Tomato paste is a thick paste made from ripened Tomatoes with skin and seeds removed Gravy is an English Sauce made often from the juices that run naturally from meat or vegetables during cooking Project Gutenberg, abbreviated as PG, is a volunteer effort to Digitize, archive and distribute Cultural works This is from a very old source, and reflects the cooking at the turn of the twentieth century.
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