tomato sauce-y

See also: tomato saucey and tomato-saucey

English

Adjective

tomato sauce-y (comparative more tomato sauce-y, superlative most tomato sauce-y)

1. Alternative form of tomato-saucy.
   • 1999 July 28, Sarah Kennedy, “Personal taste: Fresh salsa! for snacking – and dancing, if you simply must”, in San Francisco Examiner, 135th year, number 40, San Francisco, Calif., Epicure section, page 4, column 3:

     Of all the like salsas I tried, this seemed the most authentic and balanced of its kind. In its stunning wake, others were too chunky, too artificially smoky, too tomato sauce-y.

   • 2007 October 1, Sky, “I'm asking for trouble! Meatballs?”, in rec.food.cooking‎^[1] (Usenet), archived from the original on 2023-11-07:

     Anywho, recently for some peculiar reason, I've suffered a yen to make meatballs, and no tomato sauce-y stuff!

   • 2008, Sam Zien, Sam the Cooking Guy: Just a Bunch of Recipes, Hoboken, N.J.: John Wiley & Sons, Inc., →ISBN, page 98:

     White Pizza with Spinach and Garlic / Makes one 12-inch pizza / No red tomato sauce-y pizza—change is good, you know?

   • 2010 April 30, Gil Kaufman, “El Jinete is another Southwestern option”, in The Enquirer, 170th year, number 21, Cincinnati, Oh., page E5, column 1:

     I ordered a hot and spicy burrito ($6.25), a manageable flour tortilla filled with poached chicken, ground beef, beans and rice and topped with chunks of beef tips, a tomato sauce-y deep red ranchero sauce and cheese.

   • 2012 August 29, Kerry McDermott, “Nice way to ketchup with your mates: Revellers pelt each other with 120 tons of tomatoes in Spanish festival”, in Daily Mail‎^[2], London: DMG Media, →ISSN, →OCLC, archived from the original on 2012-08-30:

     Tomato sauce-y: A couple kiss amid the flying tomatoes at the annual Tomatina festival in Bunol, Spain, on Wednesday

   • 2019 February 3, Craig LaBan, “Green Soul”, in The Philadelphia Inquirer, 190th year, number 248, Philadelphia, Pa., page H14, column 2:

     The jambalaya was too tomato sauce-y, in part because the multigrain base didn’t absorb the liquid as well as traditional white rice.