marinara sauce
{{Short description|Tomato sauce with herbs}}
{{Redirect|Marinara|the TV series|Marinara (TV series)|the dance|Marinera}}
{{Use dmy dates|date=May 2024}}
{{Infobox food
| name = Marinara sauce
| image = Ravioli Marinara.jpg
| image_size =
| caption = A plate of ravioli alla marinara
| alternate_name =
| country =
| region =
| creator =
| course =
| type = Sauce
| served =
| main_ingredient = Tomatoes, garlic, onions, basil, oregano
}}
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.{{cite web|url=http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |archive-url=https://web.archive.org/web/20131214094443/http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |url-status=dead |archive-date=14 December 2013 |title=Definition of marinara sauce on the Oxford Dictionary website |access-date=2013-12-10}}{{cite web|url=http://www.yourdictionary.com/marinara |title=Definition of marinara sauce on the Your Dictionary website |publisher=Yourdictionary.com |date=2013-04-17 |access-date=2013-05-03}} Variations include capers, olives, spices, and a dash of wine.{{cite web|url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|title=Marinara Sauce|last=De Laurentiis|first=Giada|website=foodnetwork.com|archive-url=https://web.archive.org/web/20170531183342/https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|archive-date=2017-05-31|url-status=live|access-date=2013-05-03}}{{cite web|url=https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|title=Mario Unclogged: Marinara Sauce Recipe|author=Batali|first=Mario|date=2007-10-05|website=Serious Eats|archive-url=https://web.archive.org/web/20071011001833/https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|archive-date=2007-10-11|url-status=live|access-date=2013-05-03}} Widely used in Italian-American cuisine,{{cite web|url=https://www.fodors.com/news/ten-italian-foods-you-wont-find-in-italy-6510|title=Ten "Italian" Foods You Won't Find in Italy|date=4 March 2013|access-date=22 May 2018|author-first1=Eva|author-last1=Sandoval|website=Fodor's}} it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.{{cite book |author=Marco Guarnaschelli Gotti |title=Grande enciclopedia illustrata della gastronomia |trans-title=Great Illustrated Encyclopedia of Gastronomy |editor=Università degli Studi di Scienze Gastronomiche |publisher=Mondadori |location=Milan |year=2007 |orig-year=1990 |isbn=978-88-04-56749-3 |language=it}}
The terms should not 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.{{cite web|url=http://www.taste.com.au/recipes/marinara-sauce/ae35cb1d-3180-44ba-8334-c582a24e4fc3 |title=Recipe for Marinara from an Australian website. |date=January 2010 |access-date=2017-05-15|author-first1=Annette|author-last1=Forrest|publisher=News Life Media Pty Ltd|website=Taste.com.au}} In Italy, a pasta sauce including seafood is more commonly called alla pescatora.
Origin
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 to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.{{cite web |url=http://www.italianchef.com/marinara.html |title=Info on the origin of marinara sauce on the Italian Chef website |publisher=Italianchef.com |date=2013-04-24 |access-date=2013-05-03 |archive-date=28 February 2012 |archive-url=https://web.archive.org/web/20120228185036/http://www.italianchef.com/marinara.html |url-status=dead}}
Historically, however, the first Italian cookbook to include tomato sauce,Elizabeth David, Italian Food (1954, 1999), p. 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162. 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.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.{{cite web |url=http://www.foodtimeline.org/foodsauces.html#tomato |title=Origins of Italian tomato sauce |work=The Food Timeline |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=3 April 2011}} This early tomato sauce was more like a modern tomato salsa.
A sauce similar to Italian-American marinara sauce is known in some areas of central Italy as sugo finto{{cite book |author=Paolo Petroni |title=Il libro della vera cucina fiorentina |trans-title=The Book of True Florentine Cuisine |year=1985 |orig-year=1974 |edition=13 |publisher=Bonechi |location=Florence |isbn=88-7009-023-X |language=it |page=41}} ({{literally|fake sauce}}).
See also
{{Commons category-inline}}
References
{{Reflist}}
Bibliography
- {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA94 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2}}
{{Tomato sauces}}
{{DEFAULTSORT:Marinara Sauce}}