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Is the tomato the only plant or part of a plant that can be directly turned into a sauce?
Other plants like fruit can turned into juice like orange or grape. Or can they also be turned to sauce if they are reduced enough, and water extracted?
When I write directly, I mean with very little processes. With tomatoes, slice them, cook them down, crush them. There is something in the skin that actually helps thicken it.
Soy sauce requires a lot of work. I guess you can say olives, but I considered that an oil. It can be used like a dipping sauce for breads. Any other plants or plant parts that become sauces without combining it or doing too much to it?
Apples = applesauce
Chilis/other peppers = hot sauce, Siracha, Frank's Red Hot, Texas Pete
Peanuts = peanut butter
Fruit sauces - pretty much every fruit out there can be made into a sauce
Avocados = guacamole
Olives = tapenade
Eggplant = tapenade
Chickpeas = hummus
The word fruit in this sense is a botanical term, whereas vegetable in this context is a term from the field of cuisine. Those who insist that something must be part of one, exclusive to the other, don't understand this.
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