Cook and Drink

This recipe goes back to the days of Antonina Latini who published a recipe for a tomato sauce in his Lo Scalco alla Moderna (The Modern Steward, or The Art of Preparing Banquets Well) in 1692. Marie-Antoine Carême wrote about Latini’s recipes and Auguste Escoffier positioned the sauce as a leading (mother) sauce. The sauce is different from a modern, vegetarian tomato sauce, for … More The Art of Sauces: Classic Tomato Sauce