This article is about the sauces often used with pasta. In some countries, "tomato sauce" is also used to refer to the condiment ketchup.

Penne 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. A bottle of Heinz Organic Ketchup Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. ... Image File history File linksMetadata Download high resolution version (1600x1200, 807 KB) Summary ZiCheng Xu. ... Image File history File linksMetadata Download high resolution version (1600x1200, 807 KB) Summary ZiCheng Xu. ... Penne rigate (ridged penne) Penne are a type of pasta originating in Italy. ... Binomial name Solanumlycopersicum Linnaeus ref. ... Percentages are relative to US recommendations for adults. ...

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. Roux (IPA: ) (pronounced like the English word rue) is a mixture of wheat flour and fat. ...

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), a traditional tree crop of the Mediterranean Basin. ... Wikipedia does not yet have an article with this exact name. ... For other uses, see Salt (disambiguation). ...

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. Stock is a flavoured liquid. ... A glass of red wine This article is about the alcoholic beverage. ... Binomial name L. Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa. ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name L. Basil (Ocimum basilicum) (pronounced BAY-zl or BAZZ-il), of the Family Lamiaceae, is also known as Sweet Basil. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... This article needs additional references or sources to facilitate its verification. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...

Italian tomato sauces

The tomato has been central to Italian cuisine since its introduction from the Americas. 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, chili peppers 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. Italian cuisine is extremely varied: the country of Italy was only officially unified in 1861, and its cuisines reflect the cultural variety of its regions and its diverse history (with culinary influences from Greek, Roman, Gallic, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations). ... Pasta Puttanesca is a traditional Italian pasta dish made with a sauce named sugo alla puttanesca. ... The anchovies are a family (Engraulidae) of small but common fish. ... Caper Categories: Plant stubs | Spices | Magnoliopsida ... It has been suggested that this article or section be merged with Capsicum annuum. ... For the Italian political alliance see Olive Tree, and the color, olive (color). ... Fettuccine with bolognese sauce Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. ... East Coast can refer to: East Coast of the United States East Coast hip hop East Coast Park East-coast liberal East Coast Railway East Coast Akalat East Coast bias East Coast Music Awards East Coast Bays East Coast Main Line East Coast Greenway East Coast Parkway East Coast Swing... Neapolitan ragù (ragù napoletano in Italian) is one of the two most famous varieties of meat sauces called ragù. (The other one is the renowned Bolognese sauce popular worldwide. ...

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. Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ...

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. Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ... Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice. ... Capsicum is a genus of plants from the nightshade family (Solanaceae), native to Mexico, and now cultivated worldwide. ... The holy trinity of cuisine are the three ingredients key to a particular cuisine. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... Binomial name L. Percentages are relative to US recommendations for adults. ...

See also

• Neapolitan sauce
• Tomato purée
• Tomato paste
• Ketchup
• Gravy

Wikibooks Cookbook has an article on

Tomato Sauce Piquante

Wikibooks Cookbook has an article on Neapolitan sauce Neapolitan sauce is the collective name given (outside Italy, particularly in the U.S.) to various basic tomato-based sauces derived from Italian cuisine, often served over pasta and then sprinkled with grated Parmesan cheese. ... Tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in pre-seasoned form. ... Tomato paste is a thick paste made from ripened tomatos with skin and seeds removed. ... A bottle of Heinz Organic Ketchup Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. ... This article or section does not cite any references or sources. ... Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

External links

• Tomato Sauce Recipe
• Step-by-step Marinara Recipe

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. Project Gutenberg, abbreviated as PG, is a volunteer effort to digitize, archive, and distribute cultural works. ...