![]() ![]() It is seasoned with fresh garlic, basil, oregano, paprika, Cajun seasoning, crushed red pepper, and parsleyĪ simple mediterranean style tomato sauce consists of chopped tomatoes sautéed in olive oil and simmered until they lose their raw flavor, seasoned to taste with salt, or other herbs or spices. ( January 2021) ( Learn how and when to remove this template message)Ī tomato-based sauce containing tomato puree, diced tomatoes, and unseeded red, yellow, and green bell peppers. Unsourced material may be challenged and removed. Please help improve this section by adding citations to reliable sources. 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. ![]() The first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna ('The Modern Steward'), was written by Italian chef Antonio Latini and was published in two volumes in 16. īernardino de Sahagún, a Franciscan friar from the Kingdom of Spain, is believed to be the first European to write about tomato sauce after encountering it for sale in the markets of Tenochtitlan ( Mexico City, today). However, much of Pre-Columbian cuisine history in Mexico, along with other culturally significant information, had been purged during the periods of conquest by Europeans, chiefly the Spanish. Tomato sauces, along with similarly related and prepared tomatillo sauces, are presumed to have been in use since antiquity by the peoples of Central and South America as bases for many dishes. In some of these countries, both terms are used for the condiment. 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 what Americans call tomato ketchup. ![]() All of these qualities make them ideal for simple and appealing sauces. 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 for thickeners such as roux or masa. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomato sauce (also known as salsa roja in Spanish, sauce tomate in French 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. ![]()
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