6 Key Differences Between Pizza Sauce and Marinara

Has the curiosity of something like pizza vs. marinara sauce stuck into your mind? You want to know things like: 

• What is the difference between pizza sauce and marinara sauce?
• Can you use pizza or marinara sauce interchangeably?
• How can you make authentic pizza sauce or marinara sauce at home? 

This content is all about the difference between these two sauces and much more. Therefore, without delay, let’s enter the part revealing all the information about this topic. 

Marinara Sauce and Pizza Sauce: Key Difference

Traditional Italian pizza sauce features hand crushed, fresh San Marzano tomatoes, combined with olive oil, salt and fresh herbs, like basil leaves. 

American versions of pizza sauce, however, involve simmering tomatoes along with different ingredients like garlic, sugar, and dried Italian spices for deeper flavors. 

Marinara sauce, in contrast, requires slow-simmering tomatoes with caramelized onions and garlic to unlock rich depths with a chunkier texture.

What is Pizza Sauce–A Brief Introduction

A pizza sauce is like a tomato’s best friend on pizza! It’s a bright red sauce made with juicy tomatoes, usually simmered with garlicky goodness and herbs like oregano and basil. Pizza sauce isn’t just ketchup—it’s thicker, tangier, and packed with flavor.

In Italy, where pizza was born, they keep things simple. The sauce is fresh and chunky, made with just tomatoes, garlic, olive oil, and maybe some oregano. It’s not cooked for long, just enough to blend the flavors. This keeps it light and bright, perfect for a thin-crust pizza.

American pizza sauce takes a different route. It gets cooked down with herbs and spices, like onions, peppers, and sometimes even a pinch of sugar. This cooking makes the sauce thicker and sweeter, perfect for holding toppings like pepperoni.

So, what’s pizza sauce?

It’s the heart and soul of your pizza, the flavor base that makes every bite sing. It’s fresh, it’s fun, and it’s always ready to party!

What is Marinara Sauce: An Incisive Introduction 

Marinara sauce, also called “alla marinara” in Italy refers to tomato-based sauce or red sauce, and the word “marinara” translates to “seafaring.” 

The sauce is made by adding crushed San Marzano tomato puree to sauteed white onion and garlic, then adding herbs like basil and oregano and seasoning it. The addition of onion gives the sauce a chunkier texture, and the simmering process makes it thick.

The exact origin of marinara sauce remains unclear. Some claim it was invented by Neapolitan sailors seeking a shelf-stable sauce for their voyages. Others credit its birth to resourceful home cooks utilizing fresh tomatoes and pantry staples. Regardless of its precise birthplace, marinara emerged sometime in the 16th century, after tomatoes arrived in Italy, and has since become a beloved staple of Italian cuisine, captivating palates with its simple yet vibrant character.

Discussing the Differences between Marinara and Pizza Sauce in Detail

Let’s quickly wrap up the entire discussion here so that you may also indicate the difference between pizza and marinara sauce.

1. Ingredients

Pizza sauce leans towards simplicity. Fresh, vibrant tomatoes shine, often joined by garlic, oregano, and basil. American recipes may add sweetness with sugar and thicken things up with tomato paste. In Italy, chunky, hand-crushed tomatoes reign supreme. 

Marinara, meanwhile, welcomes onion and sometimes olives to the party, building a deeper flavor through simmering.

2. Complexity

Pizza sauce takes it easy. A quick blend or simmer brings the ingredients together. Marinara embraces slowness, letting flavors meld, and onions caramelize over a gentle heat. Time is its secret weapon.

3. Preparation

Pizza sauce is all about convenience. Canned tomatoes, a quick cook, and presto! You’re ready to layer on the toppings. Marinara, on the other hand, takes its time. Sautéing onions, simmering tomatoes, and hand-crushing for texture – it’s a labor of love that rewards complexity.

4. Texture

Pizza sauce thrives on smooth consistency. It holds toppings gracefully and lets their flavors sing. Marinara embraces its rustic side. Chunky tomatoes and softened onions add a delightful bite, weaving their texture into the pasta or pizza base.

5. Flavor

Pizza sauce celebrates bright, tangy notes. Herbs like oregano and basil add a fresh layer, while American versions may hint at sweetness. Marinara is deeper and richer. Simmering unlocks umami depths, and subtle smokiness from caramelized onions adds intrigue.

6. Versatility

Pizza sauce is the dedicated champion of its namesake dish. While it can dress up a dip here and there, its heart lies with pizza. Marinara, however, is a true culinary chameleon. Pasta is its natural partner, but it dives into stews, dips, and even grilled vegetables with equal zeal.

Pizza vs. Marinara: Which is Better?

It’s not a competition but an exploration of taste and purpose.

Pizza sauce is the lively teammate, ready to party on your pizza. Marinara is a seasoned storyteller, weaving its rich tale into pasta and beyond. Choose your adventure, and let the sauce guide your culinary journey.

FAQs

Can you Use the Marinara Sauce on Pizza?

Yes, you can use marinara for your pizzas. Some people prefer a change in flavor in pizzas. So, marinara can give you a different yet richer flavor. 

That’s because marinara contains more herbs, spices, and highly fresh tomatoes. So, all these ingredients can bring some twists to your pizza.

Make sure not to simmer the sauce; otherwise, it will become too thick, and when baked in the oven, it can become overcooked. Just evaporate the excess tomato juice so that it doesn’t remain runny. 

Can You Use Pizza Sauce to Replace Marinara sauce?

Replacing marinara with pizza sauce depends. For instance, pizza sauce may replace marinara sauce for pasta, but consider the trade-offs: Pizza sauce may be sweeter, thicker, and lack the depth of marinara’s slow-cooked flavors. It might overpower lighter dishes, but for heartier pasta or a quick fix, it’s a decent substitute. Just adjust seasonings and add herbs if needed.

In essence, it’s a matter of taste and culinary adventure!

How is Authentic Marinara Sauce Made?

This recipe captures the essence of Frank LEC’s delicious marinara, but for a smaller batch, perfect for a cozy meal or two.

Ingredients:

• 2 tablespoons olive oil
• 4 small red or sweet onions, finely diced
• 1/4 cup chopped fresh olives
• 1/2 tsp chili flakes
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1 (14.5 oz) can whole plum tomatoes, crushed by hand or with a fork
• 1 (14.5 oz) can crushed tomatoes
• Fresh basil leaves (optional)

Instructions:

1. Add olive oil and diced onions in a medium saucepan. Sauté over medium heat for 20-25 minutes, stirring frequently, until golden brown and slightly caramelized.
2. Add chopped olives, chili flakes, sugar, and salt. Stir to combine and cook for 1 minute.
3. Add both cans of tomatoes, breaking up the whole tomatoes with your hands. Stir well to combine and wait until it boils (bubbles).
4. Reduce heat to low and let it simmer for 20-25 minutes, stirring occasionally. Ensure the sauce doesn’t scorch.
5. Taste and adjust seasonings as needed. If you prefer a smoother sauce, blend it using an immersion blender or regular blender and purée. Avoid over blending–leave a few chunks.
6. (Optional) Stir in fresh basil leaves just before serving.

Tips:

• For a richer flavor, simmer the sauce for longer, up to 45 minutes.
• Use high-quality canned tomatoes for the best results.
• This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• Enjoy this flavorful marinara on pasta, pizza, or as a dipping sauce.

Additional notes:

• Feel free to adjust the quantity of chili flakes for desired spiciness.
• You can omit the olives if you prefer a simpler tomato-based sauce.
• If you don’t have whole plum tomatoes, use an additional can of crushed tomatoes and skip the hand-crushing step.

Enjoy this scaled-down version of an authentic marinara experience!

How do they Make Authentic Italian Pizza Sauce? 

Nothing too special, but you can make pizza sauce with all the ingredients readily available in your kitchen cabinet. 

Ingredients

• I cane of San Marzano Tomatoes
• 1 Tsp. Olive Oil
• 1/2 Tbsp. Salt
• Fresh Basil leaves (a handful)

Recipe

• Open the tomato cane and put the tomatoes/tomato puree in a bowl
• Blend them using an electric hand mixer.
• Add salt, olive oil, and fresh basil, and blend again. Your pizza sauce is ready to cover your pizza dough.

Note

For making the original pizza sauce, it would be amazing if you smash and mix all the ingredients by hand. It’ll bring more chunks and a less watery texture to your sauce.

How do they Make Pizza Sauce for American-style Pizzas? 

Here’s a basic American pizza sauce recipe:

Ingredients:

• 1 (14.5 oz) can of tomato paste
• 1 (14.5 oz) can of crushed tomatoes
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp sugar
• Salt and pepper ½ tsp each or to taste

Instructions:

1. Add extra virgin olive oil in a medium saucepan and add diced garlic. Ste it over medium heat.
2. Saute garlic in olive oil for 30 seconds over medium heat (until fragrant).
3. Stir in tomato paste and crushed tomatoes. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
4. Add oregano, basil, sugar, salt, and pepper. Taste and adjust seasonings as needed.
5. Use the sauce on your favorite pizza dough with other toppings and bake according to your recipe.

Remember: 

This is just a basic recipe, and countless variations exist across the country. Ultimately, the best pizza sauce is the one that you and your family enjoy the most!