"Italian tomato pie Italian tomato pie is an Italian-American baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian """", although it is not the same dish; for"
"is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes because of its savory flavor (see below). Although tomatoes originated in the Americas, they have become extensively used in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and ""pa amb tomàquet"" (Catalan cuisine). The tomato is now grown and eaten around the world. It is used in diverse ways, including raw in salads or in slices, stewed, incorporated into a wide variety of dishes, or processed into ketchup"
"a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Toum is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. Garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically"
"can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato"
"toppings at that time, included the ones called today ""pizza marinara"", ""pizza margherita"" and ""calzone"": Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita"
"in the U.S. began when soldiers returning from World War II brought back with them a taste for the ""pizza herb"", which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried, or grilled vegetables, meat, and fish. Oregano combines well with spicy foods popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is widely used in cuisines of the Mediterranean Basin, the Philippines, and Latin America, especially in Argentinian cuisine. In Turkish cuisine, oregano is mostly used for"
"to use giardiniera on pasta or, in the Chicago area, pizza. In the cuisine of Chicago, giardiniera is used as a condiment, typically as a topping on Italian beef sandwiches. A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich. The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices. Chicago-style giardiniera is commonly made ""hot"" with sport peppers or ""mild"" without, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, serrano peppers and gherkins, and"
"Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already"
"tomato sauce, garlic and herbs. In Northern Italy ""white sauce"" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based ""Bolognese sauce"" incorporates a small amount of tomato concentrate and a green sauce called ""pesto"" originates from Genoa. In Central Italy, there are sauces such as ""tomato sauce"", ""amatriciana"", ""arrabbiata"" and the egg-based ""carbonara"". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,"
"which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives. There is a large variety of lecsós, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, some variants also sugar, a fair amount of red paprika powder and often garlic. Some recipes may also use bay leaf, ground black pepper or thyme. To make the perfect lecsó base, one must render the lard from the smoked bacon (if that is used instead of oil, which is also common),"
"or cottage cheese and eggs. Peppers are also the main ingredient in the traditional tomato and pepper dip ""lyutenitsa"" and ""ajvar"". They are in the base of different kinds of pickled vegetables dishes, ""turshiya"". Peppers are also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil). ""Capsicum"" peppers are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some delicatessen specialities, such as ""nduja"". Capsicums are also"
"peppers may be added as well. Typically, tomato gravy is served over pasta. It is also eaten largely by Creole people in the Southern United States, who eat it over rice. Some Indian curries have a tomato based sauce, many vegetarian style dishes. Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as"
"where it is known as ""pistou"". In contrast with ""pesto alla genovese"", ""pistou"" is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional ""pistou"" because no pine trees grow there to provide the nuts. ""Pistou"" is used in the typical ""soupe au pistou"", a hearty vegetable soup with ""pistou"" flavour. The sauce did not originally contain basil, however; instead, cheese and olive oil were the main constituents. Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves. It"
"a simple tomato sauce with herbs—mostly parsley and basil. Contrary to what the name might suggest ('marinara' is Italian for ""sailor-style"") it is without seafood. In Italy, marinara refers either to sauces made with tomato and garlic (as in pizza marinara) or to seafood-based sauces or foods; in this case, the name does not imply that tomato is either included or excluded. Some Italian Americans on the East Coast and around the Chicago area refer to tomato sauce as ""gravy"", ""tomato gravy"", or ""Sunday gravy"", especially sauces with a large quantity of meat simmered in them, similar to the Italian"
"if they were used as the top layer of the pizza. Because of this, the toppings are assembled ""upside-down"" from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which sometimes is in a solid patty-like layer. Other toppings such as onions, mushrooms and bell peppers are then also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the finishing layer; though sometimes, a sprinkling of Parmesan cheese is added for extra flavor. It is typical that"
"A figazza is a pizza bread not containing tomato sauce, topped with onions and often also muzzarella. It is probably descended from the Genoese focaccia (where it is known as ), and it is also consumed in Argentina under the name fugazzeta. Typical ingredients of a figazza are onions, peppers and olives. Tuco is an Uruguayan tomato sauce made with chopped meat, tomato sauce, onions, oreganon and garlic, fideos mening noodles. Tuco can be served with any pasta, fresh or dry, but most common are tallarines con tuco (spaghetti with tuco), ñoquis con tuco (gnocchi), moñitas con tuco (farfalle), ravioles"
"The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as some other fruits of the nightshade family are). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer"
"Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"is heavily emphasized as the third critical component in a ""sofregit"" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard ""sofregit"" recipe. Some ""sofregit"" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes ""soffritto"". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the"
"purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular, commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar, which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and chips. Tomato-based sauces served with pasta would commonly be referred to"
"typically prepared using a tomato sauce and cheese. Fresh-cooked or canned artichoke hearts may be used. Some of the topping ingredients can first be dried in an oven to reduce their moisture, which prevents the pizza from being soggy when finished. Baking it on a pizza stone can also prevent sogginess. It may be finished with olive oil drizzled atop the pizza. The pizza can be sliced into wedges or by its four sections. Pizza quattro stagioni can be prepared as a vegetarian dish. Pizza quattro stagioni Pizza quattro stagioni (four seasons pizza) is a variety of pizza in Italian"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"present in Naples between 1796 and 1810, although it probably was not called ""Margherita"". In 1830, in the book ""Napoli, contorni e dintorni"", written by Riccio, it was described as a pizza with tomato, mozzarella and basil. In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella; the mozzarella was thinly sliced, and arranged with a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita (meaning ""daisy""). In 1866 Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza"
"(see pine mouth). Many online recipes in English for pesto will also list black pepper among the ingredients, which the traditional Genoese recipe omits. Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to"
"Paprika Paprika (US English more commonly , British English more commonly ) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant ""Capsicum annuum"", called ""bell pepper"" or ""sweet pepper"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is"
"Pizza Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients (anchovies, olives, meat, etc.) baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas. The term ""pizza"" was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in"
"may vary widely according to style; thin as in a typical hand-tossed Neapolitan pizza, or thick as in a deep-dish Chicago-style. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the ""cornicione"". Pizza dough often contains sugar, both to help its yeast rise and enhance browning of the crust. Dipping sauce specifically for pizza was invented by American pizza chain Papa John's Pizza in 1984, and has since become popular when eating pizza, especially the crust. Mozzarella is commonly used on"
"Neapolitan sauce Neapolitan sauce, also called Napoli sauce or Napoletana sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta. In Naples, Neapolitan sauce is simply referred to as la salsa, which literally translates to the sauce. Basil, bay leaf, thyme, oregano, peppercorns, cloves, olives, and mushrooms may be included depending on taste preferences. Some variants include carrots and celery. The basic sauce is vegetarian, although meat such as minced beef or sausage can be added. Many Italians (including Neapolitans) do not know what Neapolitan sauce is,"
"fresh basil. It is widely attributed to baker Raffaele Esposito, who worked at ""Pizzeria di Pietro"", established in 1880. Though recent research casts doubt on this legend, the tale holds that, in 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag—green (basil leaves), white (mozzarella), and red (tomatoes). According to the tale, this combination was named Pizza Margherita in her honor. Although those were the most preferred, today there are many variations of pizzas. ""Associazione Verace Pizza Napoletana"""
"and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe. The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years. Neapolitan pizza Neapolitan pizza (Italian: ""pizza napoletana"") is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Roma tomatoes,"
"of which is similar but of a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and generally do not contain seasonings other than salt; tomato sauce is nonstandardized. The second use of the term ""tomato sauce"" in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. One popular variety of tomato sauce is ""marinara sauce, ""an Italian-American term for"
"E (10% DV), and provides no other nutrients in significant content. Paprika Paprika (US English more commonly , British English more commonly ) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant ""Capsicum annuum"", called ""bell pepper"" or ""sweet pepper"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is"