Fresh or canned tomatoes simmered slowly in liquid with seasonings until they soften and their flavor concentrates into a thick, sauce-like consistency. Tomatoes reached Europe from the Americas in the 16th century, and stewing became a common way to use and preserve them in Italian, Spanish, and other Mediterranean cooking. The result serves as a base for soups, sauces, and braises, or as a simple side, typically seasoned with garlic, onion, and herbs such as basil, oregano, or thyme; in the American South it is often served as a side dish, sometimes lightly sweetened.