- Posted August 12, 2013 by
Different Types of Spaghetti Sauces
There are large number of 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 sauces such as cipriani sauce for pasta dishes.
Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper.
2. New Zealand and Europe
most common use of the term tomato sauce in New Zealand, Australia and South Africa is to describe a commercially produced condiment similar to American ketchup. Tomato based sauces served with pasta would commonly be referred to as pasta sauce. In parts of the UK the words: tomato sauce and ketchup are used to refer to the American condiment ketchup.
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).
Tomato sauce was an ancient condiment in Aztec food. The first western 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). Spaniards later brought the use of tomatoes to Europe.
Basic Mexican tomato sauces are tomato sauce and green sauce. The tomato sauce is stock for spicy sauces and moles.
5. United States
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 puree and tomato paste, each of which is similar but of a thicker consistency.