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The most common use of the term tomato sauce in New Zealand, Australia and South Africa is to describe a popular, commercially produced condiment, typically applied to foods such as meat pies, sausages, other meats and chips.[4] Tomato-based sauces served with pasta would commonly be referred to as "pasta sauce". In the UK the meaning of the term "tomato sauce" depends on the context; on a restaurant menu the phrase "in a tomato sauce" means a freshly prepared tomato based sauce as used on pasta, and colloquially it may refer to either the pasta sauce or American ketchup.Penne pasta served with tomato sauceThe misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). Latini, not unsurprisingly, was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, "in the Spanish style". The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces.Tomato sauce was an ancient condiment in Aztec food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today). Spaniards later brought the use of tomatoes to Europe.Basic Mexican tomato sauces are tomato sauce (salsa de tomate rojo o jitomate) and green sauce (salsa de tomate verde). The tomato sauce is stock for spicy sauces and moles.Ingredients to make a US style salsaTinned mackerel fillet in tomato sauce is a popular food in Scandinavia.In the U.S., "tomato sauce" refers to two distinct sauces. One is a tomato concentrate with salt and minimal herbs, used in cooking. This product is considered incomplete and not normally used as is. Related ingredients are tomato purée and tomato paste, each of which is similar but of a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and generally do not contain seasonings other than salt; tomato sauce is nonstandardized.
The second use of the term "tomato sauce" in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. One popular variety of tomato sauce is marinara sauce, an Italian-American term for a simple tomato sauce with herbs—mostly parsley and basil. Contrary to what the name might suggest ('marinara' is Italian for "sailor-style") it is without anchovies, fish, or seafood. In Italy, marinara refers either to sauces made with tomato and garlic (as in pizza marinara) or to seafood-based sauces or foods; in this case, the name does not imply that tomato is either included or excluded.Some Italian Americans on the East Coast and around the Chicago area refer to tomato sauce as "gravy", "tomato gravy", or "Sunday gravy", especially sauces with a large quantity of meat simmered in them, similar to the Italian Neapolitan ragù. "Gravy" is an erroneous English translation from the Italian sugo which means juice, but can also mean sauce (as in sugo per pastasciutta). The expression for "gravy" in Italian is sugo d'arrosto, which is literally "juice of a roast" and is not specifically tomato sauce. Sicilian Americans in communities like Buffalo and Rochester, New York use the terms "sarsa" and "succu" interchangeably for tomato sauces of all types used with pasta, and "gravy" only in reference to brown meat gravies.American supermarkets commonly carry a variety of prepared tomato sauces described as "spaghetti sauce" or "pasta sauce." Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers.A spicy tomato sauce known as sauce piquante is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole cuisine, there is a tomato sauce known as a Creole sauce. It is similar to Italian tomato sauce, but features more Louisiana flavors derived from the fusion of French and Spanish cooking styles. They both usually contain the traditional holy trinity of diced bell pepper, onion, and celery.Tomato gravy is distinct from the term as used by Italian Americans when referring to a type of tomato sauce particularly where tomatoes were a staple food. The cooked tomatoes, some fat (usually cured pork fat) and flour are cooked together until thick, and seasoned with salt and pepper. Onions or bell peppers may be added as well. Typically, tomato gravy is served over pasta. It is also eaten largely by Creole people in the Southern United States, who eat it over rice.Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base.
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Tomato Sauce Recipe For Pasta Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta in Tomato Sauce is tasty and delicious dish. Love to read how to make tomato puree pasta.
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