Editing Tomato sauce (section)

==History==
Tomato sauces, along with similarly related and prepared [[tomatillo]] sauces, are presumed to have been in use since antiquity by the peoples of Central and South America as bases for many dishes. However, much of [[Pre-Columbian cuisine]] history in Mexico, along with other culturally significant information, had been purged during the periods of conquest by Europeans, chiefly the Spanish.<ref name="conquest">{{cite journal |author1-link=Benjamin Keen |last1=Keen |first1=Benjamin |title=Main Currents in United States Writings on Colonial Spanish America, 1884-1984 |journal=Hispanic American Historical Review |date=1 November 1985 |volume=65 |issue=4 |pages=657–682 |doi=10.1215/00182168-65.4.657 |url=https://read.dukeupress.edu/hahr/article/65/4/657/148475/Main-Currents-in-United-States-Writings-on |access-date=27 April 2023|doi-access=free }}</ref> [[Bernardino de Sahagún]], a [[Franciscan]] friar from the [[Kingdom of Spain]], is believed to be the first European to write about tomato sauce after encountering it for sale in the markets of [[Tenochtitlan]] (today [[Mexico City]]).<ref name=berna/> 

The first Italian recipe of tomato sauce was published under the name "Spanish tomato sauce"<ref>{{Cite web |last=MacAllen |first=Ian |date=2020-02-12 |title="Spanish" Tomato Sauce by Antonio Latini |url=https://www.redsauceamerica.com/blog/spanish-tomato-sauce-by-antonio-latini/ |access-date=2024-07-16 |website=Red Sauce America}}</ref> in  ''Lo Scalco alla Moderna'' ('The Modern Steward'), written by Italian chef [[Antonio Latini]] and published in two volumes in 1692 and 1694. Tomato sauce also began to be used in the cuisine of the south of France at the same time, particularly in [[Provence]] and the [[French Basque Country|Basque Country]]. The Provençals who went to [[Paris]] for the National Federation Day of July 14, 1790, demanded tomatoes everywhere they went.<ref>{{Cite web |title=La tomate |url=https://www.naturosante.com/rubriques/conseils/conseil.php?3 |access-date=2024-07-16 |website=www.naturosante.com |lang=fr}}{{better source needed|date=July 2024}}</ref> The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook ''L'Apicio moderno'', by [[Rome|Roman]] chef [[Francesco Leonardi (chef)|Francesco Leonardi]].<ref name=leo>{{cite book |lang=it |title=L'Arte della cucina in Italia: libri di ricette e trattati sulla civiltà della tavola dal XIV al XIX secolo |first=Emilio |last=Faccioli |publisher=Einaudi |location=Milano |year=1987 |oclc=18389061 |isbn=9788806598808}}{{page needed|date=July 2024}}</ref> 

The first written recipe for canned tomatoes comes from [[Vaucluse]], in southern France, it appears in a document written by an individual in 1795.<ref>{{Cite book |last=Davidson |first=Alan |url=https://books.google.com/books?id=ImPJrQEACAAJ |title=Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-175627-6 |language=en}}</ref>