Pasta Sauce vs Tomato Sauce: Which One Tastes Better?

pasta sauce vs tomato sauce
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pasta sauce vs tomato sauce

Do you have confusion about the difference between pasta and tomato sauce? Both are made with tomatoes, the main noticeable difference between them is the thickness and complex nature. Tomato sauce is one of the most popular French mother sauces. Many among us are familiar with Italian tomato sauce but do not know much about pasta sauce.

Marinara is sometimes referred to as a quick sauce that is usually left chunky with a fairly loose texture of the finished sauce. Its taste is similar to tomatoes. However, tomato sauce has a more complex affair and its taste is sweeter.

Pasta Sauce vs Tomato Sauce

What’s tomato sauce?

Tomato sauce is a thick, rich, and complex sauce. It has a wide range of uses in so many recipes ranging from its use in pasta, for smoothening meat dishes like chicken cacciatore, to serving it over breakfast biscuits. Sunday gravy or Sunday sauce is a variation of tomato sauce. Tomato sauce has a thick texture and its rich flavor makes it suitable for smothering such as gravy.

The specialty of classical French tomato sauce is that it is thickened with roux. For the seasoning of French tomato sauce, you require herbs and aromatic vegetables. However, modern tomato sauce requires a puree of tomatoes. You can then season them with herbs and thicken them to produce a rich, flavorful tomato sauce.

The best quality tomato sauce utilizes fresh vine-ripened tomatoes. Vine-ripened tomatoes are the ones that are usually picked at the breaker stage. This means that tomatoes are picked at the stage when they show signs of color change.

Nutritional facts of Tomato Sauce

There are 15 calories, 1 gram of protein, and 3 grams of carbs are present in 60-mL of tomato sauce. Tomato sauce is free from fats. You can serve tomato sauce fish, vegetables, eggs, pasta, roasted meats, or stews.

What’s pasta sauce?

You have to cook pasta sauce before use. There are two main reasons for doing this. The first reason is that pasta sauce needs to be thick so that it can cling to pasta easily. If pasta sauce is watery then the sauce can slip away easily. A nice thick sauce can be helpful in pasta that does not slide off.

The second reason for cooking pasta sauce before use is to add depth to the dish. Unless you bake the pasta sauce, where you do not need to cook sauce and pasta together. Hence, you have to preheat the sauce in a pan before combining pasta sauce with pasta. The sauce needed for the making of pasta should be the star of a dish. This is the main reason why pasta sauce is usually simmered with herbs, garlic, olive soil, and meat or vegetables.

Marinara is a thick, juicy, healthy, and easy-to-make sauce. You can combine this sauce with many everyday dishes. Marinara is a popular pasta sauce and it is the best choice when you are looking for a sauce that tastes like tomatoes. Marinara is a simple sauce that is not too thick. This is the best quick-cooking sauce that takes less time for simmering in comparison to Tomato sauce. The required time that Marinara needs for simmering are only 1 hour.

Ingredients in the Marinara Sauce

The best version of Marinara sauce needs San Marzano tomatoes, though plum tomatoes can also be used. You can season them with crushed red pepper, basil, and a lot of garlic. Oregano may also be present in some versions of Marinara sauce. The marinara sauce’s flavor is not too complex and therefore it is best suitable for Pasta.

Nutritional facts of Marinara Sauce

If we compare the nutritional facts of tomato sauce with pasta sauce, then you will get to know that there are 82 calories, 497g sodium, 14.2g carbohydrates,3.8 g proteins, and 10.7 g sugar in half cup marina sauce.


To conclude, we can say that both sauces are not the same. Although tomatoes are an essential ingredient of both sauces still there is a significant difference between the two sauces. One sauce is only suitable for specific recipes and both are not interchangeable. The dominant difference between marinara and tomato sauce is due to the texture of the sauces.

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