Sauce Tomate

Although the tomato was introduced to Europe in the 16th century, its culinary strengths were not recognized in France until the 1800s. This time lag had much to do with the fruit’s botanical connection with another plant, the deadly Belladonna; however, once this fear was debunked, the tomato became a cause célèbre—to the extent that sauce tomate was designated by Carême as one of the five mother sauces.