Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Tomato sauce roux). All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to ketchup. In some of these countries, both terms are used for the condiment. The use of tomato sauce with pasta appears for the first time in 1790 in the Italian cookbook "L'Apicio moderno", by Roman chef Francesco Leonardi. The simplest tomato sauce consists just of chopped tomatoes cooked down (possibly with olive oil) and simmered until it loses its raw flavor. Of