In this article, we will answer the following question: Is marinara sauce the same as Napolitana? We will give you the recipes for both sauces, and talk about the differences between them.
Is marinara sauce the same as Napolitana?
Many consider Marinara and Napolitana sauce pretty much the same thing. Both sauces are made with tomatoes, olive oil, and/or garlic. Marinara sauce is the name most commonly used in the US, while Napolitana is a more popular name in Australia and New Zealand.
Neapolitan sauce is a good example to test the difference between a factory processed sauce and one prepared at home. Garlic, extra virgin olive oil, salt, pepper, and herbs such as basil, oregano, and in some cases parsley are added to this delicious Italian tomato room. Although there is a traditional Italian way of preparing it, today there are many variants of the recipe, but they are all similar in taste.
Neapolitan sauce is used in many dishes such as meats, chicken, pizzas, pasta, vegetables such as zucchini, seafood such as squid, meatballs, and Italian dishes that are eaten all over the world.
The Napolitana is one of the best known in the world and also one of the simplest. Keep reading and take note of how to prepare it, it is very easy; It is used for the base of pizzas, for pasta, for sandwiches, and even as a dip.
Homemade Neapolitan sauce
- 1/2 kilo of ripe tomatoes
- 4 cloves of garlic
- 6 tablespoons of olive oil
- Fresh basil
- 3 teaspoon sugar
- Salt and black pepper
- Blanch the tomatoes, bring a pot of water to a boil and with a sharp knife, make a small cross at the bottom of the tomatoes.
- When the water is boiling, add them and leave them for 3 or 4 minutes. Remove them with a spatula and peel them underwater. Then cut them into quarters.
- In a pot, heat the oil and add the garlic cloves. Be aware that it does not burn or everything will have an unpleasant bitter taste.
- Add the tomatoes to the food processor. Lower the heat and cook for 15 minutes. Taste and according to the level of acidity add the sugar.
- Add the basil leaves and add the salt and pepper. Let cool, serve with pasta and that’s it. Enjoy!
Homemade Marinara Sauce
The marinara sauce is a consciously prepared sauce that can mean the before and after in any ordinary dish. A good sauce in which to dip a rustic bread can end the monotony, give any ingredient a touch of flavor, and, in addition, make a dish that is characterized by having many vegetables in its preparation much healthier.
If you are one of those who needs a good background of flavor in any dish, take note of the best seafood sauce you have ever tasted, by itself it is already a winning recipe.
How is a marinara sauce made?
The main ingredients of marinara sauce are:
- 2 cloves of garlic
- 1 onion
- 1 red pepper
- 1 chili
- 1 glass of white wine
- 1 tablespoon of cornstarch
- 2 tablespoons tomato sauce
- Olive oil
We start this seafood sauce by preparing the vegetables. It is a sauce that will have among its rows some classic ingredients, we will peel and mince the garlic, onion, and pepper. In the case of peppers, it can be red or green depending on the final flavor that we want to give it or the availability we have.
We add two tablespoons of olive oil and begin to fry the vegetables. We will start with the onion, when it begins to be tender we will put the garlic and finally the pepper. The ideal is to prepare this background over low heat allowing the aromas and flavor of these ingredients to blend perfectly.
We will add white wine to this background. With this ingredient, we will achieve a fruity flavor that combines perfectly with all kinds of fish, a delicate and fine white wine that will perfectly fall into that unique mixture of flavors.
When the alcohol has evaporated, we add the two tablespoons of tomato paste. We will let them mix and give us that characteristic color and flavor.
We will dissolve the tablespoon of cornstarch in half a glass of water so that you can finish binding the sauce. We can use conventional flour if we do not have this ingredient.
We add it to the sauce while stirring, this last step will take about 5 minutes to achieve the desired texture for a marinara sauce. The flour should be cooked to avoid adding that annoying gritty flavor.
If the sauce is very liquid, we can add more cornstarch and if it is too thick we will add a little more water. Rectify with salt and pepper, and we will have an exquisite marine sauce ready!
Although we decided that Marinara sauce and Napolitana sauce are pretty much the same, we left you two simple recipes for both sauces and let you decide which one you like the most!
Both sauces go great with pasta, pizza, meat, or fish recipes.
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