Tomato sauce

Tomato sauce is a simple, based on cooked mashed tomato sauce from Italian cuisine, which forms the basis of many dishes such as spaghetti alla napoletana. It was probably invented in the 18th century in southern Italy, found the first red, large cultivated varieties of tomato spread. A more elaborate form of tomato sauce is one of the basic sauces of classical cuisine.

The simplest form consists of only thickened by boiling tomatoes, which are passed through a sieve and so freed from seeds and skin. It is usually preserved by boiling and subsequently further processed depending on the recipe.

A typical Italian tomato sauce (salsa di pomodoro ) additionally contains Würzgemüse such as carrot, celery, onion and garlic, which were before the tomatoes are added, sautéed in oil. The cooked to the desired consistency sauce is happening again with salt and pepper, maybe a little flavored vinegar and sugar and completes the circuit with olive oil. It is often spiced with herbs such as basil, oregano, bay leaves, etc.. In addition, there are countless variations and supplements, usually with spicy ingredients such as olives, anchovies, capers, hot peppers or dried mushrooms.

( Tomato sauce) for tomato sauce in classical cuisine are bacon, root vegetables and onions finely diced roasted with thyme, basil and bay leaf in butter, dusted with flour, after a moment's Next roasting filled with meat broth or fish broth supplemented with tomato puree or mark and finally happened. You will be served with roast meat or seafood or further processed as a basic sauce recipe.

The most suitable for tomato sauces of all kinds tomato varieties are among the so-called eggs or bottled tomatoes, a particularly aromatic and festfleischigen cultivar with low acidity. Also canned tomatoes and tomato paste are made from them, which therefore can serve as a replacement if not fully ripe plum tomatoes are available.

Swell

• Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition, 2001. ISBN 3-8057-0470-4
• Erhard Gorys: The new kitchen lexicon. dtv, Munich from 1994 to 2002. ISBN 3-423-36245-6
• The silver spoon. Phaidon Verlag, Berlin 2006, ISBN 0714896659
• Accademia della Cucina Italiana (ed.): The Big Book of Italian cuisine. Delphin Verlag, Munich, 1987. ISBN 3-7735-5317- X