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A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

puree, pureed,

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

A meaty, pear shaped tomato that is available in red and yellow. It has fewer seeds and because of its meatiness and full flavor it makes a good canning and sauce tomato.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

Shaped like a plum tomato, this variety of tomato originated in the San Marzano region of Italy. As a cousin to the Roma tomato, the San Marzano is highly praised for its flavor and pulp.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.