Editing Tomato sauce (section)

===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"/>