What is Marinara Sauce?
Marinara sauce is a popular, robust Italian sauce made with tomatoes, onions, and herbs. This red sauce tends to be a bit spicier than other standard tomato sauces, with large amounts of garlic, oregano, basil, and even chili pepper. One reason for the popularity of marinara sauce is that it is generally quick and easy to prepare. The simplicity of marinara sauce also makes it a common, versatile base for many great Italian dishes.
Although marinara sauce has traditionally been used to naturally highlight the mild taste of pasta such as linguini or ziti, it is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. Marinara sauce can also be used to add a little zest to meat dishes such as chicken, veal parmigiano, pork steaks, and grilled seafood. One can even spice up a burger or a chicken filet sandwich by using marinara sauce in place of the more traditional mustard or mayonnaise.
Marinara sauce originated with sailors in Naples in the 16th century, after the Spaniards introduced the tomato to their neighboring countries. The word marinara is derived from marinaro, which is Italian for “of the sea.” Because of this, many people mistakenly believe marinara sauce includes some type of fish or seafood. However, marinara sauce loosely translates as “the sauce of the sailors,” because it was a meatless sauce extensively used on sailing ships before modern refrigeration techniques were invented. The lack of meat and the sheer simplicity of making tasty marinara sauce were particularly appealing to the cooks on board sailing ships, because the high acid content of the tomatoes and the absence of any type of meat fat resulted in a sauce which would not easily spoil.
Even though marinara sauce has a reputation for being easy to make at home, there are currently several hundred different types of marinara offered on the market. Perhaps the increased popularity of marinara sauce is due to recent research which revealed that cooked tomatoes are rich with lycopene, an antioxidant which may help reduce the risk of certain types of cancer.
Written by A. B. Kelsey
