Fresh Tomato Sauce- Marinara? Debate Begins. Episode 61By
Don’t be scared that I say the word Pomodoro about 10 times inthe first minute-
Ok so is this marinara or is this pomodoro? That is the question we need to ask. So marinara sauce is basically fresh tomato, garlic, olive oil, basil, salt and pepper. Pomodoro well that is fresh tomato, garlic, olive oil, basil, salt and pepper. Difference is clear as day right! Well it appears that Marinara is a quick cooking sauce in which the tomatoes are cut in chunks and done cooking in 20 minutes while pomodoro is more finely chopped tomato and cooked a little longer- One thing we do know is that marinara has nothing do with seafood being added to the sauce so we can rule that out. So while I believe what I made is marinara my wife believes it is pomodoro(why? because a few restaurants serve pomodoro chunky).
Anyway if you have a thought on these 2 sauces I would love to hear it-
Here is a little Wiki for you.
Marinara sauce (Italian salsa marinara or salsa alla marinara) is a type of tomato sauce that originated in Naples after the Spaniards had introduced the tomato from the New World. The word marinara is derived from marinaro, which is Italian for “of the sea”. Marinara sauce in Italy and some other Mediterranean countries is commonly used with various pasta dishes including spaghetti, penne and fusilli. The base for the sauce is made from olive oil, ripe tomatoes, garlic, and herb.