Who made the first tomato sauce?

There isn't a specific individual credited with the creation of the first tomato sauce since its origins can be traced back to various cultures and regions. The use of tomatoes in cuisine developed over time and across different civilizations.

1. Italy: Tomatoes were introduced to Europe from the Americas in the 16th century. In Italy, tomatoes were incorporated into various dishes, including sauces, during the Renaissance period. These early tomato sauces were simple preparations, often involving fresh tomatoes, olive oil, garlic, and herbs.

2. France: In the late 17th and 18th centuries, French cuisine incorporated tomatoes into sauces, soups, and stews. The French refined and developed tomato sauces by adding ingredients like onions, wine, butter, and spices. Escoffier, a renowned French chef, played a significant role in popularizing tomato sauces in the culinary world.

3. Spain: Spanish cuisine also embraced tomatoes, and Spanish sauces often combined tomatoes with peppers, onions, and garlic. The influence of Spanish cuisine spread to the Americas and contributed to the development of tomato-based sauces in various regions.

It's worth noting that tomato sauce is a versatile culinary creation with variations and adaptations across different countries and cultures. Over the centuries, cooks, chefs, and home cooks have experimented and refined tomato sauces to suit their tastes and culinary traditions, making it challenging to pinpoint a single inventor.