Marinara sauce: Difference between revisions

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'''Marinara sauce''' is a [[tomato sauce]] usually made with tomatoes, garlic, herbs, and onions.<ref>{{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}}</ref><ref>{{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}}</ref> Variations include [[caper]]s, [[olive]]s, spices, and a dash of wine.<ref>{{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}}</ref><ref>{{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}}</ref> Widely used in [[Italian-American cuisine]],<ref>{{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}}</ref> it is known as '''''alla marinara''''' in [[Italy]], where it is typically made with tomatoes, [[basil]], olive oil, garlic and [[oregano]], but also sometimes olives, capers, and salted [[anchovy|anchovies]]. It is used for [[Spaghetti#Italian cuisine|spaghetti]] and [[vermicelli]], but also with meat or fish.<ref name="mgg">{{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}}</ref>

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]].<ref>{{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}}</ref> In Italy, a [[Tomato sauce|pasta sauce]] including seafood is more commonly called ''alla pescatora''.<ref name="mgg" />

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.<ref>{{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}}</ref>

Historically, however, the first Italian cookbook to include tomato sauce,<ref name="autogenerated319">[[Elizabeth David]], ''Italian Food'' (1954, 1999), p 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> ''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 [[List of viceroys of Naples|Viceroy of Naples]].<ref name="autogenerated319"/><ref>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.</ref><ref>{{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}}</ref> This early tomato sauce was more like a modern tomato [[Salsa (food)|salsa]].

A sauce similar to Italian-American marinara sauce is known in some areas of [[central Italy]] as ''sugo finto''<ref>{{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}}</ref> ({{literally|fake sauce}}).

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* [[Dipping sauce#List of dips|List of dips]]

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==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}}