Is there a difference in tomato sauce and marinara sauce?

The marinara can be left in pieces; the texture of the finished sauce is quite loose and the flavor is that of fresh tomatoes. Tomato sauce, on the other hand, is more complex, since it starts with mashed tomatoes seasoned with onions, carrots, celery and bay leaves, and is left to simmer until it thickens and has a rich flavor. Marinara sauce and ketchup are often used interchangeably and for clear reasons; the two look and taste quite similar to each other. But those nuances in their textures, cooking processes and flavor profiles are the same things that separate these two sauces into different categories.

And make each one better adapt to different recipes. But before we dive into their differences, let's talk about what ketchup and marinara sauce actually are. While the two sauces share many ingredients, the main difference is in the consistency and depth of flavor. Marinara is brighter, thinner and has more tomato flavor than ketchup.

Tomato sauce is thicker, creamier and has a certain resemblance to sauce, which is why some Italians call it “Sunday sauce”. Tomato sauce, one of the five French mother sauces, is achieved by cooking tomatoes with fat (traditionally butter), adding broth and reducing them for more than an hour, resulting in a thicker and creamier tomato-based sauce. If you don't want to waste fresh tomatoes, you can always use them to make a good sauce for your meal. Read the article further, as I'll share how to make the perfect marinara and tomato sauces at home and the differences between sauces.

That said, marinara isn't as heavy or tasty as ketchup, so the flavor and texture of the finished dish will be very different. Spaghetti sauce is usually served with any variety of cooked pasta, such as lasagna, spaghetti or manicotti, and usually contains meat, vegetables, spices and condiments. Since both sauces are made with tomatoes as a base, it is possible to replace the marinara with tomato sauce. Tomato sauce (also called “tomato sauce” in French) simmers longer than marinara, but it supports proteins such as veal, chicken, pork, fish or beef on a plate better.

Marinara is a simple sauce made with garlic, chopped red pepper and basil, and is prepared in about an hour. Regardless of the tomatoes you use, with basic cooking techniques and a little patience, you'll get a better sauce than any other you can buy at the store, in less than an hour. Ragu sauce is usually made with tomato, meat and milk or cream, while marinara is made without meat and tends to be soft without large chunks of tomato. Pizza is a great example of this, as marinara sauce is often used to keep ingredients in place while also giving a light tomato flavor.

This sauce doesn't end quickly either; it simmers for hours, thickens as it goes, and allows the flavors to deepen and become almost sweet. This sauce has several uses, such as a sauce for dipping bread or calzones, for pizza (since tomato sauce is usually too thick and assertive for pizzas) and for dressing sandwiches (such as an Italian sausage sandwich).

Jeannette Klingenberger
Jeannette Klingenberger

Proud beer fanatic. Freelance web specialist. Subtly charming tv nerd. Wannabe coffee fan. Subtly charming tv ninja.