Translation for 'tomato sauce' from English to Bulgarian

tomato sauce {noun}

доматен сос {м}гастр.

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tomato {noun}

домат {м}

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tomato juice {noun}

доматен сок {м}гастр.

soy sauce {noun}

соев сос {м}гастр.

• In Corfu, a special tomato sauce is added to souvlaki, plainly called "red sauce" (...).
• İskender kebap is a Turkish dish that consists of sliced döner kebab meat topped with hot tomato sauce over pieces of pita bread (sometimes croutons) and generously slathered with melted special sheep's milk butter and yogurt.
• There are also typical dishes of the area, mainly the "torta de la barda" which is a sandwich that contains over 12 toppings, and the famous "tampiquena" which is steak with refried beans and "entomatadas" (tortillas with tomato sauce and cheese).
• Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce.
• They are usually seasoned with a spicy tomato sauce.

• It is commonly served with a cabbage and tomato salad (either pickled salad or in cream and tomato sauce).
• The recipe commonly consists of "penne" or similar tubular pasta shapes, a tomato sauce, small beef and pork meatballs and halved hard-boiled eggs.
• Vodka sauce is a pasta sauce made from tomato sauce, cream, and vodka that gained popularity in the 1970s.
• Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.
• In Australia "tomato sauce" generally refers to the same style of table sauce as American ketchup but varies in mixture and does not contain onions.

• In the United States around the end of the 19th century, spaghetti was offered in restaurants as "Spaghetti Italienne" (which likely consisted of noodles cooked past "al dente", and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.
• It is cooked either in tomato sauce or with various kinds of casserole meat.
• Wick Fowler, a north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a kit of spices), insisted on adding tomato sauce to his chili in the ratio of one 15-ounce can per three pounds of meat (425 g per 1.36 kg).
• It is in the food of Naples and Campania, however, that many visitors would recognize the foods that have come to be regarded as quintessentially Italian: pizza, spaghetti with tomato sauce, aubergine parmigiana, although the origins of all three dishes are claimed by Sicily (Pizza originating in Palermo).