▁Amer icas . ▁Some ▁ ▁reci pes ▁do ▁not ▁contain ▁tom atoes ▁at ▁all , ▁but ▁are ▁made ▁more ▁complex ▁with ▁the ▁addition ▁of ▁d iced ▁veget ables ▁such ▁as ▁le eks ▁or ▁bell ▁pe ppers . ▁▁▁ ▁In ▁Italian ▁cu is ine , ▁cho pped ▁on ions , ▁car ro ts ▁and ▁cel ery ▁is ▁, ▁and ▁then , ▁slowly ▁cook ed ▁in ▁o live ▁oil , ▁becomes ▁. ▁It ▁is ▁used ▁as ▁the ▁base ▁for ▁most ▁past a ▁sau ces , ▁such ▁as ▁ar ra bbi ata ▁sau ce , ▁but ▁occasionally ▁it ▁can ▁be ▁used ▁as ▁the ▁base ▁of ▁other ▁d ishes , ▁such ▁as ▁sa ute ed ▁veget ables . ▁For ▁this ▁reason , ▁it ▁is ▁a ▁fundamental ▁component ▁in ▁Italian ▁cu is ine . ▁It ▁may ▁also ▁contain ▁gar lic , ▁shall ot , ▁or ▁le ek . ▁ ▁In ▁Greek ▁cu is ine , ▁the ▁term ▁ ▁refers ▁to ▁a ▁specific ▁d ish ▁native ▁to , ▁and ▁almost ▁exclus ively ▁to ▁be ▁found ▁on , ▁the ▁island ▁of ▁Cor fu . ▁ ▁is ▁a ▁ve al ▁ste ak ▁slow - co oked ▁in ▁a ▁white ▁wine , ▁gar lic , ▁and ▁her b ▁sau ce , ▁and ▁is ▁usually ▁served ▁with ▁rice . ▁ ▁Latin ▁America ▁In ▁Brazil ian ▁cu is ine , ▁the ▁verb ▁ ▁also ▁en comp ass es ▁d ishes ▁that ▁are ▁f ried ▁in ▁veget able ▁oil ▁before ▁being ▁bo iled ▁or ▁ste amed , ▁even ▁when ▁the ▁actual ▁f ried ▁season ing