Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
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