Red sauce, tomato sauce, gravy, marinara. It goes by various names. Is there any difference? I started to read and found a lot of information and opinions out there. It seems there are subtle differences in these sauces with one thing in common: it usually goes with pasta or pizza. Marinara sauce is simpler with fewer ingredients than a heavier red sauce, and marinara doesn't include tomato sauce or paste. It also cooks faster. I use this marinara as a base sauce for homemade pizza.
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3 garlic cloves, minced
1/3 cup yellow onion, chopped fine
Heat a medium saucepan over medium-high heat and add the olive oil. Add garlic and onion and saute in oil until light brown. Stir in the tomatoes, basil, oregano, and salt. Lower heat to medium-low and mash the tomatoes to help them break down, depending on how chunky you like your marinara sauce. Cook the sauce for 30 minutes.
5 vine-ripened tomatoes, cored & quartered
2 teaspoons fresh basil, chopped
2 teaspoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
Kosher salt to taste
Kosher salt to taste
Heat a medium saucepan over medium-high heat and add the olive oil. Add garlic and onion and saute in oil until light brown. Stir in the tomatoes, basil, oregano, and salt. Lower heat to medium-low and mash the tomatoes to help them break down, depending on how chunky you like your marinara sauce. Cook the sauce for 30 minutes.
