Tomato sauce

Tomato sauce is a versatile food product made primarily from tomatoes. It serves two main roles in global cuisine. In some cultures, it is a sauce served as a component of a larger dish. In other regions, it is a condiment used to top food at the table.

The physical properties of tomatoes make them ideal for this purpose. They possess a rich flavor and a high water content. Their soft flesh breaks down easily during the cooking process. This allows the mixture to thicken into a sauce through stewing. Chefs often do not need to add thickeners like roux or masa.

There are distinct differences between tomato sauce and other tomato products. Tomato sauce typically has a thinner consistency than tomato paste or tomato purée. Tomato paste is a highly concentrated version of puréed tomatoes. It is often sold in cans or in tubes at double strength. The primary differences between these items are texture and depth of flavor. Generally, a thicker consistency results in a deeper flavor.

While they are different, cooks may use paste or purée as ingredients within a larger tomato sauce.

Sauces can be categorized by whether the tomatoes are cooked or raw. In Italy, many pasta sauces rely on raw, uncooked tomatoes. Mexico is well known for pico de gallo, also called salsa cruda. This is a famous raw tomato sauce. In France, a raw sauce called saoussoun is made from grated tomatoes, onions, olive oil, and herbs. Another French version is sauce vierge. Created by chef Michel Guérard in 1976, this sauce uses diced raw tomatoes, basil, lemon juice, and olive oil.

This sauce is part of the nouvelle cuisine movement and resembles Mexican pico de gallo.

History shows that tomato sauces have been used since antiquity. Peoples in Central and South America likely used them as bases for many dishes. Much of this Pre-Columbian history was lost during European conquests. Bernardino de Sahagún, a Spanish Franciscan friar, was likely the first European to write about it. He observed tomato sauce being sold in the markets of Tenochtitlan.

In Europe, the first Italian recipe appeared in 1692. It was published by Antonio Latini in a book called Lo Scalco alla Moderna. He called it "Spanish tomato sauce." Later, in 1790, chef Francesco Leonardi published the first recipe using tomato sauce with pasta.

Different regions have developed specific standards and styles for these products. In France, sauce tomate is one of the five mother sauces of classical cooking. Auguste Escoffier codified this in the early 20th century. It includes ingredients like salt belly of pork, onions, bay leaves, thyme, and tomato purée. In Australia, New Zealand, and South Africa, tomato sauce is a common table condiment. It is often served with meat pies or fish and chips. This version is often more sour than American ketchup.

For example, Australian Heinz Tomato Ketchup contains 162g of tomatoes per 100mL. This means it has a 77% tomato concentration.

Specific culinary traditions also create unique variations of tomato sauce. In Italy, the alla pizzaiola sauce uses garlic for pizza, pasta, and meats. In Italian American households, a tradition known as "Sunday gravy" emerged in the 19th century. This is an Americanized version of the Italian ragù. Originally, it was a dish with more meat than tomatoes. It eventually evolved into a sauce that might contain no meat but includes animal fat. To make it, cooks combine cooked tomatoes, flour, and fat, such as cured pork fat.

Tomato sauce connects many different culinary systems across the world. It serves as a base for spicy Mexican moles and various Indian vegetarian curries. In North America, the term "tomato sauce" is often used for jarred or canned products with minimal ingredients. These are rarely used as they are and usually require more seasoning. Whether it is a complex mother sauce in France or a simple salsa in Mexico, the tomato remains a central ingredient in global food culture.