tomato sauce


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tomato sauce (usually uncountable, plural tomato sauces)

  1. (cooking) A thick sauce made from tomatoes for pasta etc.
    • 2002, Steve Brill, The Wild Vegetarian Cookbook[1], page 186:
      Russian Tomato Sauce will keep, tightly covered, in the refrigerator for 10 days.
    • 2007, Wayne Gisslen, Professional Cooking, 6th Edition, page 176,
      Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens.
    • 2007, Mark Bittman, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food[2], page 445:
      But in the summer, fresh tomato sauce should be a staple; peeling the tomatoes—which is optional—is undeniably a bit of work (seeding takes only a second), but the flavor of the sauce is much better than canned, thee texture is rich and silky, and the color much prettier.
  2. (Britain, Australia, New Zealand, South Africa, India) Tomato ketchup, used as a condiment.
    • 1979 June, Peter C. Harper, Robert Alexander Falla K.B.E., C.M.G., M.A., D.Sc., F.R.S.N.Z.: An Appreciation, page 356,
      A plastic tomato sauce bottle, which could have been cut in half to make a flower pot, was quickly surveyed along with other trophies, and received the death sentence. “In the bin, Bob.”
    • 1980 January-May, Laurence Le Guay, Cruising World, page 98,
      I quickly learned that there is a hell of a difference between tomato sauce and ketchup and that there is an even greater difference when it comes to mayonnaise: real American or the pseudo Australian — and I had always believed this to be a French concoction.
    • 2003 March, Microbiology Australia, page 46,
      The event was a BBQ in the peaceful and picturesque System Garden at the University of Melbourne, Parkville campus. Food was plentifil and included a variety of sausages and veggie burgers, onions, bread and tomato sauce in addition to soft drinks.



(pasta sauce):

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(tomato ketchup):


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