Former Dominoes employee here. They have both traditional tomato sauce and marinara as sauce options. To make our marinara, we took our tomato sauce and added water to it. Dominoes’ marinara is watered down tomato sauce.
He's just unhinged enough in his normal content that I'd believe he does drugs recreationally (after all, his White Castle sliders weren't the only baked thing in that BwB episode ~)
@Youremyproblem the crushed tomatoes make a thicker sauce (better for thicker noodles like Rigatoni), and purree makes the smoother sauce(better for smaller noodles like ziti).
The only difference is that the top ingredient in the marinara is diced tomatoes where the traditional omits that and only uses tomato puree (which is the second ingredient in the marinara)
Jokes aside, if the eye doctor asks you that and they look the same, you should tell them it's the same or bad if both are bad. They're making informed guesses about your prescription. You'll have much better vision if you give them honest feedback.
Funnily enough, Italians don't call tomato sauce Marinara. And if you look at what marinara means in Italian (seafaring) one really wonders how North Americans chose that name. In the south of Italy there is a pasta using a tomato based sauce that contains anchovies (and sometimes capers) called "alla marinara", but that practice didn't carry over, so did the person that brought it over just not like anchovies but thought they could use the same name anyway... who knows. I get why we don't use "salsa" like the Italians since that's something else here, but we easily could have used "sugo".
@Jenqh It is though. I'm not sure where you're getting your information. Italian Americans use American terms for one, they're culturally American, not Italian. What Americans, and Italian Americans call Marinara, is a thin tomato sauce, whereas "traditional" is more akin to Pomodoro, a thicker more simple sauce.
I remember reading that it's called that because sailors would pack food in tomato sauce so it would last longer, but I have no idea if that's real or not.
@@Youremyproblem we Italians from Italy don't say marinara to indicate tomato sauce different from traditional. We only say alla marinara if you want a pizza or pasta that's just tomato sauce, anchovies and capers, otherwise it would be al pomodoro or anything else. If Americans and italo american people say marinara to indicate a thinner tomato sauce its on you guys not us
@@_Bailamme_ This is why the name marinara has stuck with the pizza variation. The name marinara absolutely refers to the sauce, this is the root for the naming of the dishes you refer to. Modern traditional Italian cuisine can be very confusing, because there was so much going on in the 17th century with the introduction of a LOT of new ingredients, so there is a lot of flux. The information is out there if you care to read up though.
@blairhoughton7918 Just the best way to describe the "usual" pasta sauce. Nothing is consistent. Everyone has a different definition, knowledge and experience with the same darned thing.
My grandfather, who grew up in a Sicilian household, said that it wasn't true marinara if there were no Anchovies in it. Though I doubt many commercial sauce makers care about authenticity.
@@Alteru69 Sicilians use more fish or anchovies that not all regions use. Some use just simple ingredients and marinara is typically vegan which would be without anchovies. So the anchovies may just be a Sicilian thing.
@@stupidmonkey8057 Also not all Caesar dressings have anchovies, some may have cheese, but not all regular Caesar dressings have anchovies. One of the main ones I know of has shiitake mushrooms in it and various other ingredients, but no anchovies. So some traditional Caesar dressings may have it, but not all do. Just as not all may contain cheese and some do. It all depends on who makes it.
@@bluetinsel7099 if it doesn't have anchovies is not a caesar dressing. its literally parmasean, garlic, anchovies a splash ofwashyoursister sauce and andegg yolk. if you change the ingredients its not the same things lol you wanna jump through so many hoops, for what?
I asked about the difference at a local pizzeria and was told that the basic sauce is just blended more to be smoother. The marinara was blended for less time, making it chunkier, but thinner. Same ingredients for both sauces.
In Australia we have an iconic line of biscuits by arnotts. It goes by two names, they are packed the exact same, and most stores stock both, but somehow both Jatz and Savoy are both deemed necessary brands. It's insanity.
So I asked my friend from Casoria Italy and she says that the difference is how the tomatoes are used. One is crushed tomatoes, using a special table and the other is pureed tomatoes.
I read once that marinara sauce is made with blanched tomatoes, while traditional pasta sauce is not. I can’t image that changes the taste at all. And I also don’t see what’s stopping manufacturers from jarring the same thing in two different jars.
So the thinner and thicker is close thicker with noodles to stick thinner as a dipping sauce bc you don’t want it over powering. Buuuut you do have more sugar in a marinara because it’s usually being dipped in with something that’s gonna have a lot of salt to it so you want to balance instead of overly hot that acidic point.
Every time, EVERY time I'm at the store I see 8 million different pasta sauces. Some from the same brand marketed as "marinara" or "garlic" or "onion" and without fail every single time I check the ingredients they are IDENTICAL with the only slight difference being a certain ingredient, like onion or garlic being bumped up a single place. I HATE CORPORATIONS
The only difference between spaghetti sauce and marinara is the added ingredients in spaghetti sauce. Marinara is a base sauce used in way too many Italian dishes to count
Guys most of the choices you think you have, aren't a real choice, it's the same item just rebranded. From detergents to food to a knee brace. The other day shopping i took 2 braces out of their box to compare. one was a few more dollars and said sport. Turns out they're the exact same item, but some corporate marketing person said, hey, label it sport, people will think it's different and will be willing to pay a couple more dollars for this one.
I would think marinara would be a sun dried tomatoe and red pepper sauce with garlic and similar ingredients while tomatoe or red sauce is fresh tomatoes but what do i know
So if we read the ingredients label is the difference gonna be different water amounts, one gram difference of an ingredient, one ingredient difference. Something or nothing.
I genuinely don’t think there’s a well defined difference. I guess it typically includes more herbs than a regular pomodoro sauce. If I’m not mistaken the term marinara isn’t used to describe sauce in Italy.
The jar says that the marinara is made with basil and onions and the traditional has that plus other herbs like oregano, one may also have garlic and maybe the other doesn’t. The two sauces start the same but have different herbs and seasoning. It looks like the traditional contains carrots and parsley and for some also sunflower oil in small amounts with EVOO although some don’t have the sunflower oil. The marinara has the tomato, basil oregano EVOO etc. and the traditional has that plush the extra sweetness of the carrots and the added herb or parsley in addition to the basil and oregano. The garlic and onions would also be another one, some marinara may not have onion and just have garlic where the traditional may have both, so there may be variations, but there are slight differences between the two. The traditional should be a touch sweeter also.
What jars are you looking at? I saw them on two different sites and they were hardly different at all. They swap the order of tomato puree and diced tomatoes, and the marinara added something called "natural flavor" (possibly anchovy, which is what makes it marinara). Are you sure that both of the ones you're looking at are jars of Barilla sauce from this century?
@@blairhoughton7918 The jars that I saw were definitely the same brand sauce from this century, but they may have multiple recipes, because I have seen some with carrot and some without, also some with parsley and some without. If anchovy is in the sauce it would have to be declared as it’s a type of fish and fish are known allergens, so in the labeling it would have to say May Contain or Product Contains or Product was made in a facility that also uses : Milk, Egg, Fish or Anchovy … so they would have to include any fish on the label even if under natural flavor as fish or anchovy could be an allergen and some people go into anaphylactic shock just from breathing or touching it if they are very sensitive. So even if it were a natural flavor in the sauce depending on the country it would have to be listed as an allergen and in Barilla sauce it’s not listed as an allergen so it may not contain anchovy under natural flavor. Natural flavor could be for instance parts of the tomato that would typically not be used in the sauce like stem or leaves, or if soil was still on the crops that are used as it may not have come off in the wash from the plants in the sauce, or if there was a secret family recipe that’s used like a wine or a type of wine, but if allergens are in that recipe they still have to be declared on the labeling as previously mentioned under the May contain part. Marinara is typically vegan so there would be no fish or anchovies in it.
It is true. To be fair, in Italy there’s not even a “Marinara Sauce”, it’s just an American invention. We have Marinara Pizza, but we don’t use (like never) that type of sauce combination for nothing instead of pizza. There’s some sauces there are similar to Marinara pizza sauce, but it’s just tomato, garlic, and oregano
Traditional has more tomato puree than diced tomatoes in tomato juice while Marinara is the opposite. Marinara has a small (seemingly negligible) amount of natural flavors tacked on at the very end of the ingredients list. Those are the only differences between the two.
Kudos to the genius who thinned regular spaghetti sauce, and branded it as something new just to get rich.
Infinite money glitch unlocked.
You should do it too
✨ capitalism ✨
Cut left over marinara and sell it at same batch size
@@gastonmarian7261yes, capitalism is when different sauce
That facepalm after that horrific trad sauce joke, perfect.
But it do be thicker tho
I don’t get it the joke sos
@@taurez_98 i think it was a joke on trad wifes
It's even funnier that "thick" has multiple reasons
i need a trad wife to take my trad sauce then when I’m trad bored, I need her to take a trad hike
The Simpsons scene where Duff, Duff Lite and Duff Dry come from the same tube comes to mind.
I think about that scene a LOT man
"Corporate wants you to find the difference between these two sauces..."
_It's the same sauce. 🤫_
Did the emoji get italicized??
It appears so. 🧐
_Well that's strange 🕵️♀️_
@@irreleverent Teach me this sorcery. 🧙♂️
@@somepunkinthecomments471use underscores on both sides of your message _unlike most chats that use asterisks (*) to do italics🤦♂️_
Former Dominoes employee here. They have both traditional tomato sauce and marinara as sauce options. To make our marinara, we took our tomato sauce and added water to it.
Dominoes’ marinara is watered down tomato sauce.
Reminds me of the way Quiznos would caramelize their onions by microwaving them at 1500w for 10 minutes.
Babish doing taste tests feels like babish doing coke
He's just unhinged enough in his normal content that I'd believe he does drugs recreationally (after all, his White Castle sliders weren't the only baked thing in that BwB episode ~)
right? why is it so over the top, makes it kinda corny imo
I just said to myself 'that guy's on coke'
He's 100% either on an upper drug or having a manic episode
@@TheSupremeStrikerI believe this is an excerpt from a longer video and at that point in trying many sauces, he's getting a bit feisty.
"That tastes... 🌈✨️t h e s a m e✨️🌈"
That's ironic @fov110
MARINARA is usually made with CRUSHED TOMATOES. "Traditional" sauce is made with TOMATOE PURREE.. --my Italian in-laws
I think you got this backwards.
@Youremyproblem the crushed tomatoes make a thicker sauce (better for thicker noodles like Rigatoni), and purree makes the smoother sauce(better for smaller noodles like ziti).
@@Bubbaboy3k yeah, marinara is a thin sauce, "traditional" (pomodoro) is thicker
.backwards this got you think I
No. Marinara means "in the style of the mariner" and normally had clams.
I'd be curious to compare the ingredients of both and see if they're the exact same
The only difference is that the top ingredient in the marinara is diced tomatoes where the traditional omits that and only uses tomato puree (which is the second ingredient in the marinara)
@@KingInky13weird, you’d think that would make the marinara thicker than the traditional
@@Mister_Plinkpuree is probably reduced a little
@@Mister_Plink Diced tomatoes let off their juice, while puree traps juices in a network of tomato detritus.
@@TheBusyJane detritus... yes I like this word
It's like when you go to the eye doctors and they say - which looks better .. this one? Or this one? - They're both the same!!!
Then he knows to prescribe lenses in between.
So the answer here is to use both bottles, from orbit, just to be sure.
Jokes aside, if the eye doctor asks you that and they look the same, you should tell them it's the same or bad if both are bad. They're making informed guesses about your prescription. You'll have much better vision if you give them honest feedback.
"I can't tell" is an option at the eye doctor.
Hated himself for the trad joke hahahaa
"The trad sauce is thicker. Am I right fellas?"
He said that too!! hahahahahaha
That slap sounds like where is my mind by the pixes
Funnily enough, Italians don't call tomato sauce Marinara. And if you look at what marinara means in Italian (seafaring) one really wonders how North Americans chose that name. In the south of Italy there is a pasta using a tomato based sauce that contains anchovies (and sometimes capers) called "alla marinara", but that practice didn't carry over, so did the person that brought it over just not like anchovies but thought they could use the same name anyway... who knows. I get why we don't use "salsa" like the Italians since that's something else here, but we easily could have used "sugo".
This isn't true, marinara is a traditional Italian tomato sauce.
@Jenqh It is though. I'm not sure where you're getting your information. Italian Americans use American terms for one, they're culturally American, not Italian. What Americans, and Italian Americans call Marinara, is a thin tomato sauce, whereas "traditional" is more akin to Pomodoro, a thicker more simple sauce.
I remember reading that it's called that because sailors would pack food in tomato sauce so it would last longer, but I have no idea if that's real or not.
@@Youremyproblem we Italians from Italy don't say marinara to indicate tomato sauce different from traditional. We only say alla marinara if you want a pizza or pasta that's just tomato sauce, anchovies and capers, otherwise it would be al pomodoro or anything else. If Americans and italo american people say marinara to indicate a thinner tomato sauce its on you guys not us
@@_Bailamme_ This is why the name marinara has stuck with the pizza variation. The name marinara absolutely refers to the sauce, this is the root for the naming of the dishes you refer to.
Modern traditional Italian cuisine can be very confusing, because there was so much going on in the 17th century with the introduction of a LOT of new ingredients, so there is a lot of flux. The information is out there if you care to read up though.
Marinara usually isn’t cooked as long and usually only has a few ingredients
I've always known marinara to be thicker and kinda chunky where as regular pasta sauce is liquidy smooth, no chunks.😅
I don't think there's any such thing as a regular pasta sauce. And I'm getting more sure of that by the minute.
@blairhoughton7918
Just the best way to describe the "usual" pasta sauce. Nothing is consistent. Everyone has a different definition, knowledge and experience with the same darned thing.
Flavors are the same, it's just thickness. Some like it thin, but many Americans prefer it thicker.
Marinara- no meat or meat flavorings
My grandfather, who grew up in a Sicilian household, said that it wasn't true marinara if there were no Anchovies in it. Though I doubt many commercial sauce makers care about authenticity.
@@Alteru69
Sicilians use more fish or anchovies that not all regions use. Some use just simple ingredients and marinara is typically vegan which would be without anchovies. So the anchovies may just be a Sicilian thing.
@@bluetinsel7099 I remember they day i told someone they shouldn't be eating a Cesar salad if thy claimed to be a vegan. They still hate me
@@stupidmonkey8057
Also not all Caesar dressings have anchovies, some may have cheese, but not all regular Caesar dressings have anchovies. One of the main ones I know of has shiitake mushrooms in it and various other ingredients, but no anchovies. So some traditional Caesar dressings may have it, but not all do. Just as not all may contain cheese and some do. It all depends on who makes it.
@@bluetinsel7099 if it doesn't have anchovies is not a caesar dressing. its literally parmasean, garlic, anchovies a splash ofwashyoursister sauce and andegg yolk. if you change the ingredients its not the same things lol you wanna jump through so many hoops, for what?
The desk slapping 😂
Babish went skiing before this take❄️❄️
"Trad sauce" 😂😂
I asked about the difference at a local pizzeria and was told that the basic sauce is just blended more to be smoother. The marinara was blended for less time, making it chunkier, but thinner. Same ingredients for both sauces.
Babish struggling hard here 😂
In Australia we have an iconic line of biscuits by arnotts. It goes by two names, they are packed the exact same, and most stores stock both, but somehow both Jatz and Savoy are both deemed necessary brands. It's insanity.
So I asked my friend from Casoria Italy and she says that the difference is how the tomatoes are used. One is crushed tomatoes, using a special table and the other is pureed tomatoes.
I could taste it the way he flinched.
I just get whatever doesn't have sugar in it, which is like 2 or 3 affordable brands then add lil something extra
The illusion of choice
I read once that marinara sauce is made with blanched tomatoes, while traditional pasta sauce is not. I can’t image that changes the taste at all. And I also don’t see what’s stopping manufacturers from jarring the same thing in two different jars.
Do more of these
I believe the traditional sauce is also more fine. Marinara tends to have little chunks of tomatoes and other veggies
Marinara is thinner than "traditional", which is most likely their way of branding pomodoro.
In some brands, I have found that the “marinara” labeled sauce does not contain any HFCS or any other sweetener while the “traditional” sauce does.
That's a peculiarly Corporate American definition of a 'tradition' 😂
That's a ridiculous reaction
Bro is lost in the sauce
That’s a metaphor for life
It varies by brand too because while some the traditional is thicker in others Mariana is thicker. I believe it is just marketing.
I always just thought that "marinara" was what Americans called traditional tomato pasta sauce, being basically just a marketing thing.
Bumping with babish- if you know u know
not me thinking it said “marijuana vs. pasta sauce”
So the thinner and thicker is close thicker with noodles to stick thinner as a dipping sauce bc you don’t want it over powering. Buuuut you do have more sugar in a marinara because it’s usually being dipped in with something that’s gonna have a lot of salt to it so you want to balance instead of overly hot that acidic point.
Brody aged like 10 years, he’s literally one year older than me. I guess money is stressful
marinara is traditional chunky and spicy with almost whole pieces of roasted tomatoes where as tomato sauce will be blended and sweet
In the brand I buy, marinara is sweeter, and as he said, thinner.
Every time, EVERY time I'm at the store I see 8 million different pasta sauces. Some from the same brand marketed as "marinara" or "garlic" or "onion" and without fail every single time I check the ingredients they are IDENTICAL with the only slight difference being a certain ingredient, like onion or garlic being bumped up a single place. I HATE CORPORATIONS
Is the fork trolling us?
They literally had this same problem on GMM.
Compared to regular pasta sauce marinara is traditionally sweeter than regular
Marinara is a "quick sauce" Trad is just reduced more.
Babs, thank you for your sacrifice. Hopefully that dried oregano has left the palate.
The only difference between spaghetti sauce and marinara is the added ingredients in spaghetti sauce. Marinara is a base sauce used in way too many Italian dishes to count
Guys most of the choices you think you have, aren't a real choice, it's the same item just rebranded. From detergents to food to a knee brace. The other day shopping i took 2 braces out of their box to compare. one was a few more dollars and said sport. Turns out they're the exact same item, but some corporate marketing person said, hey, label it sport, people will think it's different and will be willing to pay a couple more dollars for this one.
I hate how much sugar they pile in to these store brand pasta sauces. I like a savory tasting sauce
Love your content ❤❤❤
Neither make your own
FS, make your own, it takes 20 minutes.
marinara is made to be used as dipping or pizza sauce, while traditional is for pasta. same sauce but different type of conaistency
I'm curious to see if Banish would like Delgrosos sauce from PA, being as it's close to NY
marinara is seafood everywhere but the US
Marinara tastes sweeter to me, but that could be placebo or something idk
I’ve never met a store bought sauce that didn’t need additional seasoning.
I honestly don’t understand the point of them.
Trad for the win as always
I would think marinara would be a sun dried tomatoe and red pepper sauce with garlic and similar ingredients while tomatoe or red sauce is fresh tomatoes but what do i know
marinara where i come from means that it has garlic in it, normal passata is just tomato
So if we read the ingredients label is the difference gonna be different water amounts, one gram difference of an ingredient, one ingredient difference. Something or nothing.
You called?
Texture is different from them
The trad sauce is always thicccer
The traditional is made with the commercial equivalent to pasta water. It supposedly adheres to pasta better... but meh.
I've definitely had a traditional pasta sauce, and a marinara sauce that have a difference of taste
So perhaps it's just a Barillo thing?
I'd also like to know if pizza sauce is different as well.
Tbf reddit is full of folks that have never actually experienced anything, but will tell you “facts” based on others experiences
Nat has joined the chat...
Take a shot
I thought marinara is thicker
My Nona makes her gravy with both Barillas sauces. She says it’s just like Sicily. Thank you for showing such a quality product.
it's the best jarred sauce in my opinion.
Your ninth what? Do you mean nonna?
Is marinara not usually sweeter?
Barilla Napolitana? 😊
I might have to call it trad sauce now 😅
I genuinely don’t think there’s a well defined difference. I guess it typically includes more herbs than a regular pomodoro sauce. If I’m not mistaken the term marinara isn’t used to describe sauce in Italy.
Can any of my non-existant italian homies tell us if its traditional to have it thick or thin, or if its just arbitrary?
The way he flinched like he was about to get hit after tasting that sauce😂😂😂
The jar says that the marinara is made with basil and onions and the traditional has that plus other herbs like oregano, one may also have garlic and maybe the other doesn’t. The two sauces start the same but have different herbs and seasoning.
It looks like the traditional contains carrots and parsley and for some also sunflower oil in small amounts with EVOO although some don’t have the sunflower oil.
The marinara has the tomato, basil oregano EVOO etc. and the traditional has that plush the extra sweetness of the carrots and the added herb or parsley in addition to the basil and oregano. The garlic and onions would also be another one, some marinara may not have onion and just have garlic where the traditional may have both, so there may be variations, but there are slight differences between the two. The traditional should be a touch sweeter also.
What jars are you looking at? I saw them on two different sites and they were hardly different at all. They swap the order of tomato puree and diced tomatoes, and the marinara added something called "natural flavor" (possibly anchovy, which is what makes it marinara).
Are you sure that both of the ones you're looking at are jars of Barilla sauce from this century?
@@blairhoughton7918
The jars that I saw were definitely the same brand sauce from this century, but they may have multiple recipes, because I have seen some with carrot and some without, also some with parsley and some without. If anchovy is in the sauce it would have to be declared as it’s a type of fish and fish are known allergens, so in the labeling it would have to say May Contain or Product Contains or Product was made in a facility that also uses : Milk, Egg, Fish or Anchovy … so they would have to include any fish on the label even if under natural flavor as fish or anchovy could be an allergen and some people go into anaphylactic shock just from breathing or touching it if they are very sensitive. So even if it were a natural flavor in the sauce depending on the country it would have to be listed as an allergen and in Barilla sauce it’s not listed as an allergen so it may not contain anchovy under natural flavor.
Natural flavor could be for instance parts of the tomato that would typically not be used in the sauce like stem or leaves, or if soil was still on the crops that are used as it may not have come off in the wash from the plants in the sauce, or if there was a secret family recipe that’s used like a wine or a type of wine, but if allergens are in that recipe they still have to be declared on the labeling as previously mentioned under the May contain part. Marinara is typically vegan so there would be no fish or anchovies in it.
trad sauce was my nickname in hs
According to the italian chef at my work marinara has way more garlic but who knows if that's true 😊
It is true. To be fair, in Italy there’s not even a “Marinara Sauce”, it’s just an American invention. We have Marinara Pizza, but we don’t use (like never) that type of sauce combination for nothing instead of pizza. There’s some sauces there are similar to Marinara pizza sauce, but it’s just tomato, garlic, and oregano
Am I right fellas.
Are they just trying to double their sales prices by calling one of their jars a different thing? Is that legal?
they are sold for the same price, but I dont see why it should be illegal to sell it for more if they wanted to.
One is labeled marinara.
The other is labeled traditional.
You can’t taste that and you call yourself a chef?
Marinara is not cooked and pasta sauce is that is the only difference
Somehow there are people arguing about what is in Caesar dressing in this comment section 😂
I second this take.
same factorry.. pre what now...
Do you have to cleanse your eyes’ palate between reading the labels?
Why do they go crazy with dried oregano when the jar shows basil? Is basil too expensive?
There's basil in it too.
NetShaq fan I see
Weird. I think the marinara sauce has more depth of flavor than the traditional sauce. But everyone's taste buds be different after all.
Marinara has no meat and Traditional has sugar, look at the ingredients.
Bolognese will always win.
Not the trad sauce
I never about this
There must be differences in ingredients right? That’s a sure fire quick way to tell if things are different or not?
Traditional has more tomato puree than diced tomatoes in tomato juice while Marinara is the opposite. Marinara has a small (seemingly negligible) amount of natural flavors tacked on at the very end of the ingredients list. Those are the only differences between the two.
Ingredients yes but process is also incredible important