Tomato sauce (Spanish: salsa de tomate; Italian: salsa di pomodoro; French: sauce tomate) can refer to many different sauces made largely from tomatoes. In some nations the term describes a sauce to be served as part of a recipe; in others, it is a spice. Tomatoes have an abundant flavor, high water content, soft flesh which damages down easily, and the right composition to thicken right into a sauce when cooked, without the need for thickeners such as roux or masa. All of these high qualities make them suitable for straightforward and attractive sauces. Tomato sauce normally has a thinner uniformity than tomato paste and tomato purée; nevertheless, tomato sauces may utilize either as an ingredient. In meals tomato sauces prevail for meat and vegetables such as in stews, but they are probably best referred to as bases for Italian pasta or pizza meals, or in Mexican salsas. In nations such as the UK, India, Pakistan, Australia, New Zealand, and South Africa, the term tomato sauce is used to describe a condiment similar to what Americans call catsup. In some of these nations, both terms are utilized for the dressing.
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