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A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

Small to medium-sized, this variety of tomato is an heirloom species that grows and ripens earlier than other varieties.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

1) An Asian condiment that has the same appearance and flavor as tomato ketchup. Made with bananas, water, sugar, vinegar and seasonings such as garlic, onions, salt, and spices, this sauce is produced as an alternative to ketchup for regions that grow significant numbers of bananas.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.