Recipe: 21 Ways to Spice Up Tomato Sauce

21 WAYS to SPICE UP TOMATO SAUCE

Start with a brand of canned/bottled tomato sauce that has no added fat or oil. Next, decide on the specific taste you want. Then simply combine them and simmer, allowing some time for the flavors to mingle with the tomato sauce.

ARMENIAN :
Simmer tomato sauce with sauteed onion and garlic, a little butter or margarine, and add a sprinkling of paprika, allspice, cinnamon, black pepper and minced parsley.

A L'AMERICAINE:
Add a little sauteed garlic, white wine, tarragon, bay leaf (remove before serving), minced parsley, and a little butter or margarine. Serve with lobster or other shellfish, or over seafood pasta.

ALLA PUTTANESCA (ITALIAN):
Add sauteed garlic, a small amount of anchovies, black olives and/or capers (all are very salty), minced parsley, and a small amount of olive oil. Serve with pasta.

CACCIATORE (ITALIAN, HUNTER'S STYLE):
Add sauteed onions and garlic, dry white wine, sweet peppers, oregano, and basil. Use as a cooking sauce for cut-up chicken or turkey; serve with pasta if desired.

CHINESE:
Add a few drops of toasted sesame oil, green onions, garlic, light soy sauce, fresh or ground ginger, and a pinch of anise or fennel seeds.

CHINESE SZECHUAN:
To the Chinese sauce above, add cayenne pepper, red pepper flakes, or hot red pepper sauce to taste.

CUBAN:
The basic seasoning mixture, known as sofrito, is made by combining tomatoes with garlic, onion, and green bell peppers.

CURRY:
onion, garlic, lemon juice, raisins, cumin seeds, cilantro, diced crisp apple, and a little butter. Serve with lamb, poultry, vegetables, or rice.

GREEK:
onion, green bell pepper, green olives, brown stock, cinnamon, nutmeg, mint, oregano, parsley, and a small amount of olive oil Hungarian: onion, garlic, green bell pepper, and paprika. Serve with meat or poultry, noodles.

MARINARA (ITALIAN):
a small amount of olive oil, garlic, and minced parsley

LOUISIANA CREOLE:
garlic, onion, green bell pepper, chopped celery, brown stock, thyme, minced parsley, pinch ground cloves, and hot red pepper sauce to taste. Serve with seafood, meat or poultry.

MEXICAN:
onion, garlic, chili powder, cumin, oregano, and cilantro

MEXICAN MOLE:
onion, garlic, hot peppers, chili powder, cocoa powder, cumin, oregano, cilantro, and cinnamon. Use as a cooking sauce for cut-up chicken or turkey.

MILANESE (ITALIAN):
garlic, anchovies, white wine, grated Parmesan cheese, and a small amount of olive oil.

MUSHROOM:
a little sauteed smoked lean ham or Canadian-style bacon, nutmeg, mushrooms, white wine, minced parsley, and black pepper

NICOISE (FRENCH):
garlic, anchovies, white wine, capers, lemon slices, black pepper, and a small amount of olive oil. Serve with fish or seafood, pasta.

PIZZAIOLA (ITALIAN):
garlic, anchovies, parsley, black and green olives, white wine, brown stock, oregano, and a small amount of olive oil. Serve with meat.

PROVENCALE (FRENCH):
garlic, basil, thyme, black pepper, and a small amount of olive oil. Use as cooking sauce for meat or poultry; serve with pasta.

SPANISH:
onion, garlic, bay leaf (remove before serving), minced parsley, and a small amount of olive oil.

TURKISH:
onion, garlic, hot pepper, cumin, cinnamon, black pepper, minced parsley, and a small amount of olive oil. Serve with lamb or poultry.

Adapted from source: Carol Anderson, North County Times; March 14, 2000