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Tomato sauce refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very 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). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt. Optionally tomato skins may be scalded and peeled according to texture (especially thicker ''pelati'' paste varieties) and tomato seeds may be removed to avoid their bitterness. Water (or another, more flavorful liquid such as stock or wine) is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common. In countries such as Australia, New Zealand, South Africa and the United Kingdom, the term "tomato sauce" is used to describe a condiment type table sauce similar to that known in the United States as "ketchup." In some of these countries, both terms are used for the condiment. 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.〔''L'Arte della cucina in Italia'', Emilio Faccioli, Einaudi, Milano, 1987〕 ==French== ''Sauce tomate'' is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, ''roux'', garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). Roux is made of equal parts ''by weight'' of flour and butter cooked. Any extra flour or butter that is called for in the recipe is typically an error.〔Auguste Escoffier, ''The Complete Guide to the Art of Modern Cookery'' (New York: Wiley, 1979), 9–10.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tomato sauce」の詳細全文を読む スポンサード リンク
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