Condiments & Sauces

Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

“Those tomatoes that just keep coming? They’re the quintessential ingredient for condiments and sauces, from ketchup to spaghetti sauce studded with basil. Nothing says summer like that fresh tomato flavor.”

LISA ATWOOD

A dish, whether a roasted chicken or a pile of French fries, is typically the star of the show, but a condiment or sauce is a critical supporting player, delivering welcome added flavor. Condiments and sauces can be smooth or slightly chunky—syrups, dressings, or pastes—and are often used as toppings, marinades, or rubs. You can craft them from almost any fresh fruit or vegetable, with tomatoes, peppers (capsicums), apples, berries, and stone fruits among the most popular choices.