For the table sauce referred to in some countries as tomato sauce, see Ketchup. For the pasta sauce mainly used in Italian cuisine, see Neapolitan sauce.
Tomato sauce
Fresh tomato sauce
Alternative names
Salsa roja, sugo
Type
Sauce
Place of origin
Mexico[1]
Region or state
Aztec Empire
Main ingredients
Tomatoes
Variations
Salsa picante, arrabbiata sauce
Cookbook: Tomato sauce
Media: Tomato sauce
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. 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. 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. All of these qualities make them ideal for simple and appealing sauces.
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 ketchup. In some of these countries, both terms are used for the condiment.
^Gomez-Rejón, Maite (2019). Mexico's Early Cookbooks. oxfordre.com. doi:10.1093/acrefore/9780199366439.013.655. ISBN 978-0-19-936643-9.
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