History of tomato sauce
Until the end of 18th century pasta was eaten without both parmigiano cheese and seasonings. First mention of using tomatoes with pasta comes from 17th century.
Tomatoes came to Spain from New World and spread throughout Europe because they found good growing conditions in the Mediterranean countries. Tomatoes although didn’t become a common ingredient of Italian cuisine until the end of 18th century. Initially, tomato plants were treated as ornamental and were believed to be poisonous (to clarify, the plant was believed to be poisonous, and the fruits no).
In 1778 Vincenzio Corrado presented in his book “Cuoco Galante” a recipe for tomato sauce, although it wasn’t meant to go with pasta. Tomato pasta sauce prepared is a pot with a pinch of salt and few basil leaves, began to be used in the early 19th century, when street vendors from southern Italy started to use it to season pasta. In contrast, pizza started to be served with tomato sauce and mozzarella only in the mid of 19th century.Return to the list of guides