Perhaps the first recorded tomato sauce in Europe, Antonio Latini presented a recipe in his 1692 publication Lo Scalco alla Moderna and suggested it could be served with anything boiled, meaning it wasn’t specifically a pasta sauce. More likely it was served over a protein like fish or meat.

Ingredients

6 tomatoes
1 onion
Peppers
Oil
Vinegar

Instructions

Roast tomatoes on a fire.
Remove the skin with a knife.
Add minced onions.
Add minced peppers.
Mix salt, oil and vinegar to taste.
Served with boiled anything.