The legendary Marinara sauce has all the hallmarks of great Italian cuisine: Apparently simple, but complex in taste and, above all, delicious.
Read on to discover the fascinating history of this sauce revered in Italy for its versatility and its unforgettable flavor.
Origins and Ingredients
It is believed that Marinara sauce was created in Naples. As you may have guessed already, “Marinara” means “Mariner” or “Sailor” in Italian. This delicious sauce owes its moniker to the fact that its ingredients are so simple, but so tasty together, that sailors took them as part of their ship provisions to make Marinara during their long trips around the world.
The traditional Marinara recipe calls for just seven ingredients, all of them extremely common in Italy: Tomatoes, parsley, oregano, black pepper, garlic, olive oil and salt.
A Sauce With a Lot of Pizzazz
Italians consider Marinara the best condiment for topping pizza. While the basic ingredients of Marinara are very simple, there are some tricks to keep in mind during its preparation, particularly if you make it for pizza. For example, you should spread the sauce cold on the raw, uncooked the pizza pie and add the aromatic herbs only after cooking the pizza. This is because otherwise they may add a bitter edge to the sauce.
It Also Goes Great With Meat!
Italians think of Marinara as a pizza sauce first and foremost, but they also love it on meat (particularly beef and turkey). However, the link with pizza is so strong that people call this particular dish “carne alla pizzaiola” or “meat pizza-maker style”. With its simple but powerful combination of ingredients, Marinara sauce can bring forth intense flavor notes from any kind of meat.
At Chef Gourmet we couldn’t help but falling in love with this display of Italian gastronomic bravura. The Italian Ground Turkey Meatloaf with Organic Marinara Sauce is one of our Gourmet Prepared Meals. You just have to try it!
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