Tomate frito is known as sofrito. "Heinz Tomato Frito" was popularised in the United Kingdom as a short-cut ingredient by the cook Delia Smith, extolling it in books and her website recipes. Tomate frito Tomate frito (Spanish for "fried tomato") is a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour. It is distinct from most tomato sauces because the tomatoes have been fried, and its ingredients include a small amount of vegetable oil. It is the most common tomato ingredient of Spanish cuisine other than
French cuisine and created new combinations and pairings. Some have speculated that a contributor to nouvelle cuisine was World War II when animal protein was in short supply during the German occupation. By the mid-1980s food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained. There are many dishes that are considered part of French national cuisine today. A meal often consists of three courses, "hors d'œuvre" or "entrée" (introductory course, sometimes soup), "plat principal" (main course), "fromage" (cheese