Editing Tomato sauce (section)

===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"/>