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The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi. [6] The first written recipe for canned tomatoes comes from Vaucluse, in southern France, it appears in a document written by an individual in 1795. [7]
Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.
Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. [1] Originally developed in 1952 to be added to other ingredients (such as crushed tomatoes or tomato puree, and ground meat) to make an Italian-style "spaghetti sauce", it is also used variously to make a dip, in meatloaf, to season meatballs, and more.
Andalouse sauce – a mildly spiced sauce made from mayonnaise, tomatoes and peppers; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [18] Zigeuner sauce – cuisine 'gypsy style' – A "gypsy" sauce of tomatoes, paprika and chopped bell peppers, borrowed from Germany
Garten places the canned cranberry sauce into a pot and adds a few tablespoons of freshly squeezed orange juice, about a teaspoon of orange zest and half of a grated apple.
Plus, everything you ever wanted to know about both drinks.
Red gravy can refer to several different dishes. It is a simple, basic tomato sauce in New Orleans. [5] In the Italian American communities it refers to a complex long- and slow-cooked tomato sauce, frequently with meats and vegetables, [6] although the distinction between "sauce" and "gravy" in the Italian tomato world is debated. [7]
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
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