Marinara is a tomato-based sauce associated with Italian and Italian-American cooking. In North American usage, marinara commonly refers to a relatively quick sauce made with tomatoes, extra virgin olive oil, garlic and herbs, often oregano or basil, and usually without meat. In Italy, alla marinara can describe a broader style of preparation and is not always the name of one standard sauce.
Warm garlic gently in olive oil without allowing it to burn, then add tomatoes and seasonings. Simmer until the sauce reaches the desired consistency and the raw tomato flavour has softened. The sauce may be smooth or rustic depending on the recipe and tomato product. Fresh tomatoes, canned whole tomatoes and passata each produce a different result.
Marinara is used with pasta, seafood, vegetables, pizza and baked dishes. In Italian-American cooking, it is commonly served with fried seafood, meatballs or mozzarella preparations. It is generally simpler and quicker than a long-cooked meat ragù, although cooking times vary.
Example: serve marinara with spaghetti, use it as a base for baked eggplant, or pair it with fried seafood.
Classical French sauce tomate is one of the mother sauces and has a different historical formulation and technique, often involving a stock-based preparation. Marinara is an Italian-style tomato sauce with a generally simpler ingredient list. The two should not be treated as identical recipes.
Chef’s tip: choose tomatoes with a flavour and acidity suited to the dish. Taste after reduction and adjust seasoning at the end, as salt and acidity become more concentrated as water evaporates.
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