Tomato Sauce

Usually, a tomato sauce is composed of tomatoes, olive oil and condiments, basically. And is added to the dish as a sauce or incorporated as an ingredient. Tomato sauces are common for meat and vegetables, pizza and pasta.
For a rich tomatoes suace, it can be added garlic, onions, basil, parsley, oregano, wine, red or black pepper.

In countries such as Australia, New Zealand and in Southern Africa, the term tomato sauce is used to describe a condiment similar to that known in the USA as ketchup. In Britain, both terms are used for the condiment.

The centre of the Italian cuisine could be considered the tomato sauce. But it was not everytime in this way. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a surprisingly late entry in Italian cuisine.

Outside Italy, the role of tomato sauce has been quite exaggerated: many people know little of Italian cuisine beyond pasta with tomato sauce. Italian varieties of tomato sauce range from Pasta Puttanesca sauce, seasoned with anchovies, capers, garlic, chilli peppers and black olives, to Bolognese sauce, a predominantly minced or ground meat sauce which normally contains a small-to-moderate amount of tomato.

A good sicilian tomato sauce is the following:

2 parts crushed tomatoes
2 parts diced tomatoes
¼ part plain tomato sauce
¼ part tomato paste
One big onion
One zucchini
4 – 6 garlic cloves
Olive oil
Basil
Oregano
Parsley
Sea salt

First of all, slice the onion andmix with the garlic chopped and the olive oil and place over medium heat. Cook for five to ten minutes, stirring occasionally, until onions are soft and translucent, but not brown. Mix all the tomatoes, sauce and crushed tomatoes, chop the zucchini and add as well allowing the mixture to come to a boil. Add the basil, oregano, parsley, and the salt, stir well. Reduce heat and simmer for at least two hours, stirring occasionally. Serve over pasta or use in your favorite Italian dishes. Top with grated mozzarella or pecorino siciliano cheeses!

Bon apetit!