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pasta served with tomato sauce]] Tomato sauce is a Condiment made with Tomato es, and sometimes also Meat , Onion s, Basil , Salt , Oil , Garlic and various Spice s. A few tomatoes are broiled, skinned and mixed with a small amount of chopped meat, onion and some salt, oil, basil and other spices. This mixture is boiled and is often passed through a Sieve before it is packaged or used. The above description details one of literally hundreds of different ways a tomato sauce can be produced. Marinara sauce (from Italian ''alla marinara'' 'sailor style') is another term for a simple and generally quickly-made tomato sauce for Pasta made without meat and usually including tomatoes, onions and herbs. This sauce is Spicy , often made with large amounts of Garlic and Chile Pepper , but not to the degree of Fra Diavolo Sauce . It can be used for any dish that requires tomato sauce, and is generally quicker to prepare than other tomato sauces. It is often used as a dipping sauce for foods such as Calzone and fried Mozzarella sticks. Other common Italian tomato sauces include Amatriciana ( Diced Tomatoes and Pancetta ), Arrabbiata (chile pepper), Vodka sauce (vodka and cream), Salsa Cruda (raw tomatoes), and Puttanesca (olives, garlic, anchovies). In Australia , New Zealand , India and Great Britain the term "tomato sauce" normally refers to the condiment otherwise known as tomato Ketchup . In these countries, other sauces made with tomatoes are more usually referred to as Pasta sauce etc., depending on their uses. In Australia, the term marinara often refers to a tomato-based Seafood dish such as spaghetti marinara or marinara pizza. Some Italian American s use the term " Gravy " to refer to tomato sauce. "Sunday gravy" is a common type of long-simmered tomato sauce containing meat (often pork or meatballs; similar to an Italian Ragù ) that is often identified with Italian-American Home Cooking . It is generally served over pasta. Others just use the term "sauce" to refer to tomato sauce. Pizza sauce generally refers to a thick, smooth sauce used as a pizza topping. It is similar to but not identical to a marinara sauce, and they are not considered interchangeable. Escoffier included a tomato sauce recipe using salt pork, butter, and a liaison of wheat flour as one of the Mother Sauce s in his master work, Le Guide Culinaire , but it is not commonly used in French cuisine. Tomato sauce is also used to some extent in Greek Cuisine ; it is commonly long-simmered and generally spiced with Cinnamon and other typical Greek spices. SEE ALSO Source: ''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 twentieth century. |