|Place of origin||Italy|
|Serving temperature||Hot over pasta or in a pizza|
|Main ingredients||Tomatoes, garlic, onions, basil, oregano|
Marinara ("mariner's") sauce is a tomato sauce, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine.
In Italy, alla marinara properly refers to a sauce made with tomatoes, basil, oregano and sometimes olives, capers and salted anchovies; it is used for spaghetti and vermicelli, but also with meat or fish.
This is not to be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called alla pescatora.
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a central Mexican "New World" fruit) to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.
Historically, however, the first Italian cookbook to include tomato sauce, Lo Scalco alla Moderna ('The Modern Steward'), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. This early tomato sauce was more like a modern tomato salsa.
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- Elizabeth David, Italian Food (1954, 1999), p 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162.
- Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in Chilies to Chocolate: Food the Americas Gave the World, (University of Arizona Press) 1992.
- Origins of Italian tomato sauce Foodtimeline.org. Retrieved 23 April 2011
- Paolo Petroni (1985) . Il libro della vera cucina fiorentina [The Book of True Florentine Cuisine] (in Italian) (13 ed.). Florence: Bonechi. p. 41. ISBN 88-7009-023-X.
|Wikimedia Commons has media related to Marinara sauce.|
- Marinara Sauce at Wikibook Cookbooks