Marinara and marinara sauce are two popular Italian culinary terms that have confused cooks for ages. Although they sound the same, they actually refer to two different things. In this article, we’re going to dive deep into the details and answer the age-old question – what’s the difference between marinara and marinara sauce?
Marinara is a traditional Italian tomato-based sauce that is used for pasta dishes. The sauce comprises tomatoes, garlic, onions, herbs, and olive oil. But when people use the term “marinara sauce,” they often refer to a more refined version that includes additional ingredients like capers, olives, and oregano, giving it a more intense flavor. In the following sections, we will take a closer look at the components of both marinara and marinara sauce and distinguish the two to help you cook more confidently.
Marinara sauce vs. marinara: a brief overview
Marinara and marinara sauce are two terms that often get used interchangeably, but they actually have a slight difference. Marinara sauce is a type of tomato-based sauce that is traditionally made with tomatoes, garlic, onions, olive oil, and herbs like oregano and basil. It is a simple sauce that is often used as a base for other more complex sauces.
Marinara, on the other hand, is a type of Italian tomato sauce that is more lightly seasoned and often used as a pizza sauce or pasta sauce. It is a slightly thicker sauce than marinara sauce and is primarily made from tomatoes, garlic, onions, and olive oil. While there are similarities between the two, the main difference is that marinara is a broader term for tomato sauce, while marinara sauce is a specific type of tomato sauce.
The history of marinara sauce
Marinara sauce is a classic Italian tomato-based sauce that is widely used in Italian-American cuisine. The history of marinara sauce can be traced back to the southern Italian city of Naples in the late 16th century. The name “marinara” comes from the Italian word “marinaro” which means “sailor” since it was a popular dish among sailors of the Neapolitan navy.
The original version of the marinara sauce was made without any meat and consisted of tomatoes, garlic, olive oil, and salt. The sauce was cooked over low heat for hours to develop a deep and rich flavor. The sauce gained popularity in Italy and was later carried to the United States by Italian immigrants in the late 19th century. Today, Marinara sauce has become a staple in Italian-American cuisine and is used on pizzas, pastas, seafood, and several other dishes.
What sets marinara and marinara sauce apart?
Marinara and marinara sauce are two terms that are often used interchangeably. However, there are some key differences that set them apart. Marinara sauce is typically a cooked mixture of tomatoes, garlic, onions, and herbs. It is often used as a base for pizza or pasta dishes. On the other hand, marinara is a type of tomato sauce that is used for cooking fish. It is typically made with fresh tomatoes, garlic, and herbs.
One of the primary differences between marinara and marinara sauce is their intended uses. While marinara sauce is usually used as a base for other dishes, such as pizza and pasta, marinara is specifically used in seafood dishes. Another key difference is the ingredients used. Marinara sauce is often made with cooked tomatoes, while marinara is usually made with fresh, uncooked tomatoes. Additionally, marinara is typically seasoned with herbs like basil, while marinara sauce may contain a wider variety of herbs and spices.
Understanding the variations of marinara sauce
Marinara sauce is a classic Italian red tomato sauce that is often used as a pizza topping or a dipping sauce for bread. Although the ingredients used in preparing marinara sauce are similar, variations in the cooking techniques can result in different taste and texture. Some variations of marinara sauce include adding garlic, onions, and herbs such as basil, oregano and thyme. Some chefs also add wine or cheese to their marinara sauce for added flavor.
Another popular variation of marinara sauce is Arrabbiata, which is a spicy version of marinara sauce made with red chili peppers. Other variations include Puttanesca, which is made with olives, capers, anchovies, and garlic, and Amatriciana, which is made with onions, pancetta, and red chili flakes. These variations showcase the versatility of marinara sauce and provide a range of options for those who want to experiment with different flavors. Depending on the type of variation used, marinara sauce can be transformed into a new dish altogether, making it an essential component of Italian cuisine.
Common uses for marinara and marinara sauce
Marinara and marinara sauce are commonly used in Italian cuisine, but their uses can be quite different. Marinara is often used as a base for many Italian dishes. It’s a tomato-based sauce that is traditionally made with fresh or canned tomatoes, garlic, onions, olive oil, and herbs. Marinara can be served as a topping for pasta dishes like spaghetti or used as a dipping sauce for breadsticks or pizza.
On the other hand, marinara sauce is a more refined version of the traditional marinara. It’s often made with canned tomatoes, garlic, onions, and a blend of Italian herbs like oregano and basil. Marinara sauce is typically smoother and has a richer taste than marinara. It can be used in dishes like lasagna, chicken parmesan, and eggplant parmesan. It’s also a popular sauce for pizza and can be used as a dipping sauce for appetizers like mozzarella sticks or fried calamari.
Experimenting with marinara and marinara sauce in your cooking
If you are keen to experiment with marinara and marinara sauce in your cooking, then you might be interested to know that the two can be used in a variety of dishes. Traditional marinara sauce is often combined with pasta dishes, meatballs, and Italian-style casseroles. However, you can also add a little dollop of marinara sauce to a burger, use it to top a pizza or even add it to a grilled cheese sandwich to give it an Italian edge.
Marinara, on the other hand, is often used as a base for soups and stews, and is also great for adding flavor to seafood dishes, such as shrimp scampi. Don’t be afraid to be creative when using marinara and marinara sauce in your cooking. With a little imagination and experimentation, you might just come up with a new family favorite that everyone loves.
How to make homemade marinara and marinara sauce
Making marinara and marinara sauce at home is an easy and rewarding experience. All you need is a few basic ingredients and some simple kitchen equipment. The first step in making both the marinara and marinara sauce is to start by heating olive oil in a heavy-bottomed saucepan.
For the marinara sauce, stir in chopped tomatoes, minced garlic, and oregano. Let it simmer on low heat until it thickens. For the marinara, add chopped onions and sauté until they turn translucent. Then add garlic and red pepper flakes and cook for a minute. Add crushed canned tomatoes, salt, and sugar to it. Simmer on low heat for around 20 minutes. The beauty of making marinara and marinara sauce at home is that you can adjust the seasoning and flavors according to your taste.
The Conclusion
To sum up, marinara and marinara sauce are often confused with each other, but they are actually two different things. Marinara is a type of tomato sauce that is lightly cooked with olive oil, garlic, and herbs, while marinara sauce is a more complex version of the original that includes additional ingredients such as wine, capers, and olives. The two terms are often used interchangeably, but it is important to understand the differences between them in order to choose the right one for your dish.
Whether you are making a classic spaghetti marinara or experimenting with a new recipe, understanding the difference between marinara and marinara sauce can help you achieve the perfect flavor profile for your dish. While both are delicious and versatile, marinara sauce offers a wider range of flavors and can be used to create more complex dishes. So the next time you find yourself in need of a tomato-based sauce, be sure to consider your options and choose the one that is best suited to your dish.