Tomato sauce was an ancient condiment in Mesoamerican food. The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New Spain, made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan ( Mexico City today).
The first person to write about what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar from the Kingdom of Spain who later moved to New Spain, made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today).
We learned this will take at least 2 to 3 hours but could take longer if there’s a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years). Pour your finished sauce into jars.
Where do tomatoes come from?
Despite the fact that it’s an essential ingredient in pizza and pasta, the tomato comes to us by way of Mexico and Central America. The tomato in its original form, however, was not the prolific red globe we know and love today.
While writing we ran into the inquiry “How did Tomatoes become so popular in Italy?”.
An answer is that The Italians immediately saw something special in the tomato, and though they at first relied on the fruit for medicinal purposes, they were consuming tomatoes with relish, usually in the form of sauce, by the 16th century.
What is 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 refers to tomato-garlic sauce, which is used on pizza, pasta and meats.
What are tomatoes used for?
Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux ).