Editing Tomato sauce (section)

==Varieties==

===Mexico===
{{Main|Salsa (sauce)}}
[[Image:GranCocinaMiFonda01.JPG|thumb|[[Chile relleno]] covered in tomato sauce served at a traditional ''fonda'' restaurant]]

Tomato sauce was an ancient condiment in [[Mesoamerica]]n food. The first person to write about what may have been a tomato sauce was [[Bernardino de Sahagún]], a Spanish [[Franciscan]] friar who later moved to [[New Spain]], who made note of a prepared sauce that was offered for sale in the markets of [[Tenochtitlan]] ([[Mexico City]] today). He wrote (translated from [[Spanish language|Spanish]]), {{Blockquote
|text=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.<ref name=berna>{{Cite web|url=https://www.historiacocina.com/es/historia-del-tomate|title=Historia del tomate|trans-title=History of the tomato|author-first1=Carlos|author-last1=Azcoytia Luque|website=Historia de la Cocina y la Gastronomía|date=4 September 2012 |language=es}}</ref>
|source=''Florentine Codex'' (1540–1585)
}}

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 ''[[Mole (sauce)|moles]]''.<ref>{{Cite web|url=http://www.unesco.org/culture/ich/en/RL/traditional-mexican-cuisine-ancestral-ongoing-community-culture-the-michoacan-paradigm-00400|title=Traditional Mexican cuisine – ancestral, ongoing community culture, the Michoacán paradigm – intangible heritage |publisher=Culture Sector – UNESCO|website=www.unesco.org|language=en|access-date=2017-03-23}}</ref>

===Italy===
[[Image:Penne Lisce Con Sugo.jpg|thumb|[[Penne]] pasta served with tomato sauce]]
Tomato sauce in Italian cuisine is first mentioned in [[Antonio Latini]]'s cookbook ''Lo scalco alla moderna'' (Naples, 1692).<ref>[[Elizabeth David]], ''Italian Food'' (1954, 1999), p. 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" ({{langx|it|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 (chef)|Francesco Leonardi]], published in 1790.<ref name=leo/>

[[Garlic sauce#Tomato & Garlic sauce|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.<ref name="Anderson 2001 p. 154"/>

===France===
''Sauce tomate'' is one of the five [[French mother sauces|mother sauces]] of [[Cuisine classique|classical French cooking]], as codified by [[Auguste Escoffier]] in the early 20th century. It consists of [[Salt pork|salt belly of pork]], onions, bay leaves, thyme, tomato purée or fresh tomatoes, [[roux]], garlic, salt, sugar, and pepper.<ref>{{Cite book |last=Escoffier |first=A. (Auguste) |url=http://archive.org/details/cu31924000610117 |title=A guide to modern cookery |date=1907 |publisher=London : W. Heinemann |others=Cornell University Library |page=22}}</ref>

Tomato sauce can also be served raw, in this case it is named ''saoussoun'' (grated raw tomato with onions, olive oil and herbs)<ref name="auto"/> or [[sauce vierge]] (diced raw tomato with olive oil, lemon, garlic, and basil).<ref name="auto1"/>

===Australia, New Zealand, and South Africa===
[[Image:Australiantomatosauce.jpg|thumb|Various brands of Australian tomato sauce, along with Heinz ketchup]] Tomato sauce is a popular, commercially produced [[Condiment|table sauce]], similar to tomato [[ketchup]], which is typically applied to foods such as [[meat pies]], [[sausages]], and [[fish and chips]].<ref>{{cite web|url=http://www.australianbeers.com/culture/tucker.htm |title=Tucker |publisher=Australianbeers.com |access-date=2010-11-17}}</ref>  Some sources say that Australian tomato sauce has less tomato than ketchup,<ref>{{cite news|url=http://www.news.com.au/lifestyle/food/whats-the-difference-between-tomato-sauce-and-ketchup/news-story/7f2bffc6826ce6aedc06674ecbf93b14|title=What's the difference between tomato sauce and ketchup?|newspaper=News.com.au|date=19 December 2017|access-date=2 April 2018|last1=Young|first1=Matt}}</ref> but this varies between brands.{{Cn|date=April 2025}}

Tomato-based sauces served with pasta are commonly referred to as "pasta sauce".<ref>{{Cite news |date=1992-11-01 |title=Experiment, until the sauce suits you |work=Canberra Times |url=http://nla.gov.au/nla.news-article126952894 |access-date=2023-07-26}}</ref>

===United Kingdom===
''[[Collins English Dictionary]]'' lists the term as "another name for tomato ketchup" in British English.<ref>{{Cite Collins Dictionary|tomato sauce|access-date=2024-10-05}}</ref>

===Canada and United States===
[[Image:Salsa ferment ingredients.jpg|thumb|Ingredients such as [[bell pepper]] and [[coriander]] that may be used in a sauce]]
[[File:Pasta sauce ingredients.jpg|thumb|Ingredients added to the sauce without browning]]
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.<ref>{{cite web |url=http://contadina.com/tips-advice/faq.aspx |title=Contadina – Tips & Advice – Contadina FAQs |publisher=Contadina.com |access-date=2010-11-17 |archive-date=2010-11-21 |archive-url=https://web.archive.org/web/20101121040034/http://contadina.com/tips-advice/faq.aspx |url-status=dead }}</ref>

====Tomato gravy====
Tomato gravy is originally an Italian American term for a tomato sauce cooked with meat, "gravy" being an Americanized form of [[ragù]].<ref>{{cite book |last1=MacAllen |first1=Ian |title=Red Sauce: How Italian Food Became American |date=2022 |publisher=Rowman & Littlefield |isbn=9781538162354 |page=76}}</ref> Tomato gravy was associated with Sunday dinner in Italian American households from the 19th century onwards, and was also called "Sunday gravy". Although the origins was a dish with more meat than tomatoes, tomato gravy soon developed into a tomato sauce that often had no pieces of meat, but included animal fat.<ref>{{cite book |last1=Tebben |first1=Maryann |title=Sauces: A Global History |date=2014 |publisher=Reaktion Books |isbn=9781780234137 |pages=93-94}}</ref> The cooked tomatoes, some fat (usually cured [[Lard|pork fat]]) and flour are cooked together until thick, and [[Seasoning|seasoned]] with salt and pepper. Onions or bell peppers may be added as well. Typically, tomato gravy is served over pasta.{{Cn|date=April 2025}}

===India===
Some Indian curries have a tomato-based sauce, notably many vegetarian style dishes.<ref>{{cite web |last1=Sengupta |first1=Sushmita |title=Here's Why Desi Tamatar or Indian Tomatoes Are Better Suited For Curries |url=https://food.ndtv.com/food-drinks/heres-why-desi-tamatar-or-indian-tomatoes-are-better-suited-for-curries-1879180 |website=Food.NDTV.com |publisher=NDTV |access-date=5 October 2022}}</ref>