The first traces of tomato sauce can be found in the “Cuoco galante”, a book written in 1778 by Vincenzo Corrado. The tomato sauce, however, was not presented as a condiment.
In 1839, in the book entitled “Cucina teorico-pratica”, Ippolito Cavalcanti recommended to dress the pasta
with the tomato sauce: a simple dish but still perfect!
The tomato sauce is a sauce made from a fairly prolonged cooking of tomatoes, which are often added
basil, herbs and spices.