Tomato sauce

كانت صلصة الطماطم من التوابل القديمة في مطبخ أمريكا الوسطى . أول من كتب عن ما يُحتمل أن تكون صلصة طماطم هو برناردينو دي ساهاغون ، وهو راهب فرنسيسكاني إسباني انتقل لاحقًا إلى إسبانيا الجديدة ، حيث أشار إلى صلصة مُحضّرة كانت تُباع في أسواق تينوتشتيتلان ( مدينة مكسيكو حاليًا). كتب (مترجمًا من الإسبانية ):

They sell some stews made of peppers and tomatoes – usually put in them peppers, pumpkin seeds, tomatoes, green peppers and fat tomatoes and other things that make tasty stews.^[4]

Basic Mexican tomato sauce was traditionally prepared using a molcajete to puree the tomatoes. Food that is cooked in tomato sauce is known as entomatada. Tomato sauce is used as a base for spicy sauces and moles.^[12]

Tomato sauce in Italian cuisine is first mentioned in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692).^[13] Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" (Italian: alla spagnola). The first known use of tomato sauce with pasta appears in the Italian cookbook L'Apicio moderno, by the Roman chef Francesco Leonardi, published in 1790.^[7]

Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, alla pizzaiola is tomato-garlic sauce, which is used on pizza, pasta and meats.^[14]

Sauce tomate (French pronunciation:[sostɔmat]) is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper.^[15]

Tomato sauce can also be served raw, in which case it is named saoussoun (grated raw tomato with onions, olive oil and herbs),^[16] or sauce vierge ([sosviɛʁʒ]; diced raw tomato with olive oil, lemon, garlic, and basil).^[17]

Tomato sauce is a popular, commercially produced table sauce, similar to tomato ketchup, which is typically applied to foods such as meat pies, sausages, and fish and chips.^[18] Tomato sauce tends to be more sour due to taste preference for sour adopted from the English and Europeans; while Americans tend to prefer sweeter flavours with American Ketchup being sweeter and thicker.^[19] According to Heinz, Ketchup contains more tomatoes,^[20] with Australian Heinz Tomato Ketchup stating that it contains "162g of Tomatoes per 100mL" equating to 77% concentrated tomatoes,^[21] while other tomato sauce brands have tomato concentrations (from paste or puree) between 75 and 85%.^{[22][23][24][25]}

Tomato-based sauces served with pasta are commonly referred to as "pasta sauce",^[26] and a strained, uncooked tomato purée is called passata.^[27]

Collins English Dictionary lists the term as "another name for tomato ketchup" in British English.^[28]

In Canada and the U.S., tomato sauce is typically sold jarred or canned, with minimal ingredients, and is not normally used as is. Related ingredients are tomato purée and tomato paste, each of which is similar but paste has a thicker consistency. Tomato purée and tomato paste have US FDA standards of identity (since 1939) for percentage of tomato solids, and historically did not contain seasonings other than salt; in recent decades variants with basil or other traditional Italian seasonings became common. Tomato sauce is non-standardized.^[29]

تحتوي بعض أنواع الكاري الهندية على صلصة أساسها الطماطم، ولا سيما العديد من الأطباق النباتية. ^{[ 32 ]}