So you like tomato sauces as much as I do?
Well, it turns out there are countless varieties out there!
Italian tomato sauces rule the world. This is certain and it definitely shows in this list of tomato sauces.
I thought it would be nice to see and compare between the variations of tomato sauces.
This should clear some doubts and confusions.
Sugo simply means sauce in Italian. Italian folks talk about a tomato sauce when they say sugo.
Those are sometimes sold in stores in jars and they are also labeled sugo.
The Pomodoro sauce is simply an Italian tomato sauce, cooked for a short time.
It's prepared with peeled tomatoes, olive oil, basic salt, pepper seasoning, onion, sugar and basil.
Some people like to take out the seeds too.
The sauce can be left chunky or blended smooth.
Pomodoro means tomato in Italian.
The marinara sauce, compared to the pomodoro, is cooked further down.
It's usually enhanced with oregano, anchovies, and capers.
In the US, a marinara and a pomodoro sauce are the same thing.
In Italy, a marinara is prepared as per the regional custom and every village has it's own version.
The Bolognese sauce is known all over the world!
The tomato sauce is prepared with ground meat, usually beef but also with pork sausage.
It's also referred to as a ragu, which is a meat tomato sauce. (not to be confused with french ragu)
It's a customary dish from the city of Bologna in Italy.
The sauce is great with spaghetti or tagliatelli and kids love it.
The alla vodka sauce is also a red tomato sauce but it's prepared with vodka.
The vodka, not only adds flavor but also helps to thicken the sauce. It's food chemistry!
This is an Italian-American food classic.
A famous tomato sauce pasta dish from Naples.
The Puttanesca is prepared with tomatoes, olive oil, olives, capers and garlic.
The name is definitely an oddity. Look it up!
A spicy Italian tomato sauce prepared with crushed red pepper.
Arrabbiata means angry in Italian.
Maybe people used to get angry with spicy hot tomato sauces? We will never know.
The fra diavolo sauce tries to imply that a monk made a packed with the devil.
The truth is, fra diavolo is a New York specialty prepared with crushed red peppers and shrimp.
The sauce can be chunky or smooth.
A passata is simply a plain, strained unseasoned tomato sauce.
The name, passata is mainly used in Italy.
It's the base for most pizza crusts and pasta sauces.
A tomato coulis is a thinned down tomato sauce, commonly prepared in France.
These French sauces tend to be prepared in large batches in summer and home-canned. Even nowadays!