Understanding the Difference Between Tomato Sauce and Gravy

Introduction

When it comes to cooking, sauces play a crucial role in enhancing the flavors and textures of dishes. While many people use terms like tomato sauce and gravy interchangeably, there are clear distinctions between them. This article aims to clarify the differences and provide a deeper understanding of each sauce type.

What is a Sauce?

A sauce is a somewhat generic term used to describe a wide variety of liquid or semi-liquid ingredients used to enhance the taste of food. Common examples include pesto sauce, cocktail sauce, and tomato sauce. These sauces can be used in a multitude of dishes, each adding its unique flavor profile.

Gravy: A Special Type of Sauce

Gravy is a specific type of sauce that is generally meat-based. It is often associated with dishes that feature roasted meats such as beef, chicken, turkey, and pork. Gravy has a distinct characteristic of being thickened with flour or cornstarch. This thickening process gives it a rich, velvety texture and rich flavor.

Characteristics of Gravy

Flour or cornstarch-based thickener Often includes pan juices or meat stock Can be brown or white in color Commonly served with roasted meats

Tomato Sauce: The Red Sauce

Tomato sauce, often referred to as red sauce, is a rich, flavorful sauce primarily made from tomatoes. It is a fundamental component in many cuisines around the world, from Italian to Indian. Unlike gravy, tomato sauce is not typically meat-based and can be made with a variety of herbs, onions, garlic, and other seasonings.

Characteristics of Tomato Sauce

Based on tomatoes and other herbs Slow-cooked to form a reduced sauce Variety of thickness levels depending on preference Commonly used in pasta dishes, pizza, and stews

Regional Variations and Confusion

There is often confusion between tomato sauce and gravy, particularly in the United States where there are regional differences in terminology and usage. Here are some insights into these variations:

Philadelphia Region

Residents of South Philadelphia, Pennsylvania, often refer to any tomato-based sauce as "red sauce." This terminology extends to even simple meatball dishes in marinara, reflecting a more inclusive use of the term "red sauce." Moving further north, the distinction becomes more pronounced. Here, tomato sauce, marinara, ragù, bolognaise, and bricole are more clearly defined.

Other Regions in the United States

In many parts of the US, especially in Italian-American households, terming any tomato-based sauce as "gravy" is common. This practice reflects the American adaptation and flexibility with culinary terminology.

Historical Context

The concept of a thickened sauce with a meat-based foundation, like gravy, dates back to classical culinary practices. Escoffier's Sauce Espagnole, a classic sauce, sets the foundation for many gravies today. In the American context, variations of tomato-based sauces and meat gravies have influenced each other, leading to what some might consider a blending of definitions.

Conclusion

In summary, tomato sauce and gravy are distinct types of sauces with their own unique characteristics, despite some regional and cultural similarities. Understanding the differences can help in preparing and describing dishes more accurately. Whether you're a culinary enthusiast or a home cook, recognizing these distinctions will add a layer of richness and flavor to your meals.