The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, who made note of a prepared sauce that was offered for sale in the markets of Tenochtitlan (Mexico City today).
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The acidity in the wines make them very flexible with food and wine pairings, particularly with Italian cuisines that feature red sauce, as well with as beef, lamb and game.
He has a brand of tomato sauce, "Mayor's Own Marinara Sauce," the proceeds of which benefit Providence school children.
Use them in tomato sauce as a meat substitute, or in a spicy Thai curry.
The common form of cocktail sauce in Australia, the United Kingdom, Ireland, Iceland, France and Belgium, usually consists of mayonnaise mixed with a tomato sauce to the same pink color as prawns, producing a result that could be compared to fry sauce.
Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Bahamian cuisine and New Orleans cuisine sauce made by sauteeing vegetables in butter and olive oil.
Mirchi Bada (chili cutlet) is a spicy Indian snack consisting of chili (Mirchi) and potato stuffing, served hot with tomato sauce or occasionally with mint and tamarind chutney.
Spaghettieis: an ice cream dessert which looks like spaghetti with tomato sauce.
Supplì (Italianisation of the French word surprise) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce and raw egg, typical of the Roman Cuisine.
The typical dish of the region is “Lomitos de Valladolid” which is a pork dish in fresh tomato sauce; Cochinita pibil meat marinated in achiote, which comes from the Bixa orellana bitter orange, and spices, wrapped in Banana leaf and barbecued or baked in a pit; "lechon al horno", "bistek de cazuela", "relleno negro" which is turkey cooked with a paste of charred chillies and vegetables with bits of hard-boiled eggs, "frijol con puerco" and chicken in escabeche.