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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.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

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

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

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.