Tomaattikastike

Tomaattikastike is Finnish for tomato sauce, a sauce whose essential ingredient is tomatoes. It is commonly prepared by cooking onions and garlic in olive oil or butter, then adding tomatoes in the form of crushed, chopped, or tomato paste. Salt, sugar, and herbs such as basil, oregano, or thyme balance the acidity; optional vegetables like carrot or bell pepper and a dash of chili may be included. A creamy variant may be enriched with cream, milk, or butter.

Preparation typically involves sautéing onion and garlic, adding tomatoes or tomato paste with a little liquid (water, broth, or wine), and simmering until the sauce thickens and flavors combine, about 15–30 minutes. The sauce is then adjusted with salt, pepper, herbs, and sometimes a splash of wine.

Uses and variants: It serves as a versatile base for many dishes. It is commonly paired with pasta or used as a pizza sauce, and can form the base for meat, fish, or vegetable dishes. Different regional recipes modify sweetness, acidity, and texture.

Origins and context: The term tomaattikastike combines tomaatti (tomato) and kastike (sauce) in Finnish. Tomato sauces were adopted into European cuisine from the Americas and have since diversified into many regional styles, including simple, everyday versions used in home cooking.

Storage and nutrition: Freshly made tomaattikastike keeps in the refrigerator for a few days and can be frozen for longer storage. Nutrition varies with ingredients but the sauce is typically low in protein and calories per serving and provides vitamins from tomatoes; use of oil increases fat content.