The two sauces are made with either fresh or canned tomatoes — San Marzanos are an especially popular choice. However, to achieve pomodoro's homogeneous consistency, some chefs employ passata.
The preparation of the two sauces is similar, with both involving slow simmering in olive oil alongside aromatics. Marinara's chunkier, runnier consistency allows for diversified additions like peppers, herbs, lemon juice, anchovies, and white wine. Pomodoro sauce typically sticks to just a few simple ingredients to allow the tomato taste to take center stage, but it can be easily turned into a meat sauce if you want to kick it up a notch.
Both sauces have a great deal of flexibility when it comes to application — both are wonderful on the full spectrum of pasta dishes. Marinara is frequently utilized for dipping, such as alongside fried mozzarella sticks. Alternatively, pomodoro is sometimes used for pizza since its thicker consistency leads to a less soggy pie. Nevertheless, there's no incorrect application; it all comes down to a matter of textural preference.
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September 11, 2023 at 05:00AM
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Marinara Sauce Vs. Pomodoro: What's The Difference? - Tasting Table
"Sauce" - Google News
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