Tomatoes arrived in Italy from Peru and other parts of Europe, in the 16th Century. Now, it is hard to imagine Italian cooking without tomatoes – especially the sauces used on pizza and pasta. Their ability to transform humble and largely tasteless pasta makes them a tried and trusted favourite in any kitchen.
The range on supermarket shelves and fridges now offers consumers enormous choice – whether it’s meat based or vegetarian sauces.
Home made Italian tomato based sauces, such as the ever popular bolognese, which also contains minced meat, are usually sweeter than those sold in Britain due to the use of San Marzano tomatoes.
