If you are a food enthusiast, you might be privileged to notice the little differences that others might take for granted or pay no attention to. One of such situations is the difference between sauces like Pomodoro and Marinara sauces.
They both have different features, ways of preparation, and when it is best to use them. This article will seek to highlight these differences, and hopefully, you will appreciate their uniqueness.
1. Pomodoro Sauce
Whenever someone makes mention of any tomato sauce, the first thing I think about is the Italians. They have graced us with their tomato recipes and dishes.
Pomodoro sauce is an Italian sauce made basically from tomatoes. This sauce is fantastic because of its fresh taste as a result of the fresh ingredients used.
This sauce is thick and flavorful, and aside from tomatoes, you have other ingredients such as onions, basil, red pepper flakes, and garlic. This is a simple sauce to prepare; it has few ingredients and means of preparation. If you come back home from work after a stressful day, you could prepare this quick sauce for supper together with pasta.
If you are looking for an alternate sauce for your pasta and pizza, then you should give this a try. A fantastic thing about this sauce is that you can preserve it in the fridge for as long as two months, and your sauce will still be intact.
One delicious recipe that you have to check out is gnocchi and Pomodoro sauce. This is an excellent combination for this sauce, and if you haven’t tried it, then I suggest you check out this blog and get some guidance.
Here is a list of items or ingredients you can expect for your Pomodoro sauce;
- Whole peeled tomatoes
- Olive oil
- Fresh basil
- Place your pan on your stove and pour in your olive oil; heat the oil with low heat.
- Add your sliced onions and garlic to the oil and allow them to cook until they become translucent.
- Puree your fresh tomatoes in a blender, and make sure they are smooth and well blended.
- Add this tomato juice to onions and garlic in the pan and simmer for 15 minutes.
- Add your basil leaves and any other seasoning you intend to use and cook for another five minutes. Takedown the sauce after five minutes and serve.
Once you have succeeded in making your Pomodoro sauce, you can lessen the preparation time and use it for different meal recipes, including pot roasts, meatloaves, pizza, and pasta. You can use this sauce for the creamy tomato soup, mussels Pomodoro, and Turkey meatballs.
2. Marinara Sauce
This sauce is vibrant, delicious, and healthy. It has a great flavor that is enjoyed by almost everybody. It can be used with pasta, lasagna, and a host of other casseroles. Some people like to eat it by pouring it over raw zucchini.
Usually, marinara sauce is described as chunky, rich and thick, and a fresh tomato taste. It has less water than tomato sauce. On the other hand, some chefs prepare the marinara sauce by putting the tomatoes in a food processor to achieve a much smoother feel for the sauce.
It is widely known that since marinara and tomato sauce has many differences, they have different functions and uses.
Marinara sauce is a lot thinner, and its flavor is straightforward. It is usually used best to complement a pasta meal, or you could spread it on your pizza crusts. The lightness in consistency matched with the tomato flavor makes sure the sauce doesn’t overshadow the rest of the meal’s taste. Usually, when you go to a grocery store, if there is a “pizza sauce’’ or “spaghetti sauce’’ plastered across a bottle, you can almost bet that it is marinara sauce.
A Simple Marinara Recipe
Below are a few things you can take into consideration when preparing a marinara sauce.
- Use whole tomatoes; if you like your sauce to hold some bit of weight, you should use whole tomatoes, crushing them as you cook them.
- The type of tomatoes; most recipe books will recommend San Marzano tomatoes as the best tomatoes for making marinara sauce because they are delightful and have a pure original tomato taste. The best part is, you can walk into any grocery store and have them readily available.
- Unnecessary simmering; as earlier stated, you do not have to simmer your marinara sauce for a very long time. If you are hoping to have a sauce with a fresh taste, it would not be possible.
When you simmer the tomatoes for a longer time, they are more likely to lose that freshness that you require.
- Quantity of Water; if you are the type that likes to use just the sauce from the tomatoes, you will have a situation whereby your sauce will be spilling all over the place. This means that your pizza might not have a presentable appearance because of the spillage.
The little trick of adding water will lighten the tomato paste and ingredients, giving it a more sauce-like appearance.
- No sugar is needed; you may have come across many recipes advising you to add sugar to your marinara sauce to downsize and reduce your tomatoes’ acidity level.
If you are hoping to reduce your sugar intake, then this might not be necessary. Adding the right ingredients and following the proper simmering time give you the perfect taste that you want.
- Basil is needed; basil is a beautiful herb that has a delicious flavor. No wonder it is used by a lot of people for their sauce. You can also add this to your marinara sauce to give it that unique flavor that you require.
- ¼ c. extra-virgin olive oil
- ½ medium onion, minced
- 4 cloves garlic, thinly sliced
- 1 (28- oz.) canned whole tomatoes
- 1 tsp. dried oregano
- Pinch red pepper flakes
- Freshly ground black pepper
- 2 large sprigs of fresh basil.
- Get a large skillet, heat oil in it (medium heat). Add some onion to the oil and let it cook to softness. This usually goes on for about 4- 5 minutes. Add garlic, stir until the aroma comes out.
- Pour the tomatoes inside the skillet, ensure to divide the tomatoes. After this process, add the can of tomatoes into the skillet. Add to the sauce a sprinkling of red pepper flakes, oregano, salt, and red pepper. Put it in the basil and stir while allowing the mixture to simmer.
- Lower the stove or burner’s heat and allow the mixture to keep simmering until some water has dried up.
The whole simmering and cooking process usually takes about 30 minutes. After this, take out the basil, then serve.
The Difference Between Pomodoro And Marinara Sauce
The significant difference between these two great and lovely sauces is their texture. This difference is due to how the tomatoes are prepared. The tomatoes for Pomodoro and marinara sauces are chopped. But you will have to go further and mince the tomatoes for the Pomodoro sauce for them to be more smooth.
Hence your marinara sauce will have some little chunk of tomatoes, while your Pomodoro sauce will be more smooth. Marinara has a runny texture, more flavored, and you have to simmer it with herbs for less time.
The less time of cooking is what makes your marinara sauce to be runny and chunky. It takes you more time to cook your Pomodoro sauce. That is why this sauce can develop its fantastic flavor, and it is thick and smooth.
Pomodoro is hardly as saucy as marinara. It has seeds, and the tomatoes are cooked with only garlic and olive oil, unlike the other rich spices and vegetables added to a marinara sauce.
It is essential to know the difference between these two sauces; this will help you choose the right sauce for the right food. The differences might not be very much, but you will certainly tell the difference once you try it out.