Tomato sauce (Spanish: salsa de tomate; Italian: salsa di pomodoro; French: sauce tomate) can refer to several sauces made mainly from tomatoes. In some nations the term refers to a sauce to be worked as part of a meal; in others, it is a dressing. Tomatoes have an abundant flavor, high water web content, soft flesh which damages down conveniently, and the best structure to enlarge right into a sauce when stewed, without the demand for thickeners such as roux or masa. All of these top qualities make them excellent for easy and enticing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée; nonetheless, tomato sauces may use either as a component. In meals tomato sauces are common for meat and veggies such as in stews, however they are probably best called bases for Italian pasta or pizza meals, or in Mexican salsas. In nations such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term tomato sauce is utilized to explain a dressing similar to what Americans call ketchup. In a few of these countries, both terms are made use of for the dressing.
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