Part 6/9:
A significant turning point occurred in 1692. Neapolitan chef Antonio Latini documented what is considered the earliest surviving tomato sauce recipe in his book "Lo Scalco alla Moderna" or "The Modern Steward." This early sauce retained a "Spanish style" with chilies but started transforming with European culinary sensibilities—roasted with vinegar, salt, and onions, and later modified with herbs like thyme.
Over the century that followed, the sauce continued to evolve as culinary techniques adapted to suit European palates. By the mid-1700s, cooking with tomatoes had shifted, and they became a condiment to dress meats with diverse, savory sauces, leading to the emergence of tomato-based bruschettas in Naples and Tuscany.