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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?
There are several others including chili peppers/hot sauce, nuts/nut butters, avocadoes/guacamole and more especially when another vegetable, seed or two are blended in. Think pesto, mayo, hummus and tahini.
Technically tomato is a fruit, and many fruits can be made directly into sauce- berries in particular. I made applesauce recently- just put chopped apples into the instant pot with a little bit of water and apple pie spice and it was good to go. I have done the same with zucchini. There are a lot of fruits/veggies where you can do this.
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I suppose you could argue that a sauce and a puree might be different, but even many upscale restaurants will puree vegetables as a sauce or garnishment, such as sweet potato, peas, turnips, beets and other root vegetables. Then don't forget about pesto, a sauce made from Basil.
Lots of plants are made into sauces, but then get called different names. Jam, preserves, and coulis are all sauces. Pesto is a kind of sauce made from herbs, nuts, oil, garlic, and cheese. Most dips are "sauces"; spinach, eggplant, hummus are all tasty in that. Other countries use different types of fruit, too--hubster likes an asian banana sauce.
Ketchup and mustard, A1, and many others are plant-based sauces, too. (yeah, catsup/ketchup is tomato based, and I think A1 and most BBQ sauces have tomatoes, too.
I think tomato sauce is especially popular because the fruit are so juicy, practically all you have to do to make a sauce is to chop and warm them. And their acidity is a nice complement to rich meat or cheese.
Technically tomato is a fruit, and many fruits can be made directly into sauce- berries in particular. I made applesauce recently- just put chopped apples into the instant pot with a little bit of water and apple pie spice and it was good to go. I have done the same with zucchini. There are a lot of fruits/veggies where you can do this.
Reminded me of this: Knowledge is understanding that tomato is a fruit. Wisdom is not putting tomato into the fruit salad.
Is the tomato the only plant or part of a plant that can be directly turned into a sauce? ...
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.
Apple sauce?
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