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: ''This article is about the sauces often used with pasta. In some countries, "tomato sauce" is also used to refer to the condiment Ketchup .'' pasta served with tomato 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). Tomato sauces are common for meats and vegetables, but they are perhaps best known as sauces for Pasta dishes. Tomatoes have a rich flavour, a high 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 ). All of these 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 Simmer ed until it loses its raw flavour, and seasoned with Salt . Water (or another, more flavorful liquid such as Stock or Wine ) is often added to keep it from drying out too much. Onion and Garlic are almost always sauteed at the beginning before the tomato is added. Other seasonings typically include Basil , Oregano , Parsley , and possibly Black Pepper . Ground or chopped meat is also common. ITALIAN TOMATO SAUCES The tomato has been central to sauce, seasoned with Anchovies , Capers , Chili Pepper s and black Olives , to Bolognese Sauce , a predominantly ground-meat sauce which normally contains a small-to-moderate amount of tomato. Some Italian Americans on the East Coast refer to tomato sauce as gravy, especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan Ragù . ''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 US, however, marinara refers to a seafood and tomato sauce. 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. CREOLE TOMATO SAUCES A tomato sauce known as ''sauce piquante'' is common in Louisiana Creole Cuisine , appearing in dishes such as Shrimp Creole . It is similar to Italian tomato sauce, but features more spice (typically in the form of Red Pepper ) and the traditional Holy Trinity of diced Bell Pepper , onion, and Celery . SEE ALSO EXTERNAL LINKS 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. |
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