French dressing French dressing French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy. In
Tomato sauce purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). The most common use of the term tomato sauce in New Zealand and South Africa is to describe a popular, commercially produced condiment that is a type of table sauce, similar to American ketchup but without vinegar, which is typically applied to foods such as meat pies, sausages, other cooked meat (in particular steak), and fish and chips. Tomato-based sauces served with pasta would commonly be referred to