Tomato sauce is a popular ingredient in many cuisines, including Italian, Spanish and authentic Mexican food recipes. This condiment is made with tomatoes and is usually part of a dish rather than something served on the side.
It goes with pasta, meat, vegetables and more. Tomato flesh breaks down easily, making it ideal for making sauce. Water, wine, or broth is often added to keep the moisture content high and garlic, onion, parsley, oregano, basil, pepper and ground meat are also popular additions.
European Varieties
French tomato sauce is made with salt belly of pork, onions, butter, flour, thyme, tomatoes and bay leaves, as well as garlic, sugar, salt and pepper for flavoring. The Italian equivalent is made with fresh produce, as well as perhaps black olives, anchovies, garlic, ground meat or cheese. This sauce is exaggerated in Italian cuisine because a lot of people know very little about Italian food beyond spaghetti Bolognese and pizza.
Tomato Sauce in the Americas
The Mexican version of this recipe has been popular since the Aztec age. You can get red or green varieties and it is used to make moles and spicy recipes. In the United States basil, parsley and other ingredients are used for an Italian-style sauce but you can also get prepared ones from grocery stores, which might feature bell peppers, mushrooms, cream or ground meat. This tomato puree will probably also contain spices, herbs and salt for flavor.
Piquante salsa is well loved in Louisiana's Cajun cuisine and it is usually served with white rice and some kind of meat, poultry, or fish. The Creole version is not that different and also contains finally chopped celery, onion, and bell pepper. Similar ingredients are used to make Indian curries. The base might be flavored with any kind of Indian herbs and spices and the spicy finish is similar to Cajun and Creole recipes.
The Best Fresh Tomato Sauce Recipe
The following recipe will show you how making your own tomato sauce is preferable to buying one readymade from the store, because the flavor is so much nicer. The following recipe uses both fresh and canned tomatoes but you can use all fresh if you prefer.
What you will need:
4 ripe plum tomatoes
12 oz canned tomatoes
2 tablespoons extra virgin olive oil
1/8 teaspoon crushed red chili pepper flakes
Salt and black pepper, to taste
How to make it:
Cut a small X on each plum tomato and submerge them in boiling water for fifteen seconds. Plunge them into iced water and remove the skin using a paring knife. Cut them in half and remove the seeds with your fingers. Heat the oil in a skillet and add the canned and plum tomatoes, salt, pepper and chili pepper flakes.
Use a potato masher to chop the tomatoes. Cook the mixture for twenty minutes or until the mixture is thick. Serve it over spaghetti with some parmesan and fresh basil on top. You can refrigerate it for a couple of days or freeze it.
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