- sautéed onions, chopped tomatoes and garlic simmered in tomato sauce, finished with chopped parsley
- = sautéed onions, green bell pepper, mushrooms and garlic simmered in tomato sauce and hot sauce
- sautéed onion, celery, green bell pepper and garlic simmered in tomato sauce with bay leaf, thyme and ground red pepper
Starting with French-style tomato sauce, these 3 derived sauces are relatively quick to prepare.
Like all of the French mother sauces; while this sauce tastes great on its own, it really is intended to be the base for a other sauces.Pic1: tomato sauce and derivatives in French cuisine
These derived sauces are created by adding extra vegetables to the above recipe. Extra garlic and onions are common to all three. Portuguese gets more tomatoes and parsley. Spanish get bell peppers, mushrooms and hot sauce. Creole gets bell peppers, celery and hot peppers.
I've never understood why the French called one of them 'Spanish sauce' (sauce Espagnole) when they already had the same name for a dark roux base sauce.