- 1 tablespoon olive oil
- 2 cloves garlic- chopped
- 5 tomatoes, peeled and finely chopped
- 1 teaspoon white sugar
- 1/4 cup water
- 2 teaspoons fresh basil, chopped
- Salt and pepper to taste
How to Make Marinara Dipping Sauce
The sauce is prepared in just a few simple steps.
The origin of this sauce is discussed in various cultural theories. One of these theories says that cooks who were aboard the Neapolitan ships when returning from America invented marinara sauce in the mid-16th century following the introduction of tomatoes to Europe by Spaniards.
On the contrary, another theory suggests that marinara sauce was first prepared by the wives of the Neapolitan sailors when they returned from the sea.
Nonetheless, two volumes of the first Italian cookbook named Lo Saalco alla Moderna (The Modern Steward) were published in 1692 and 1694 by the Italian chef Antonio Latini. The book included tomato sauce, but this was the initial version which was more like tomato salsa.
Common dishes that Italian refer to as typical marinara items include ‘spaghetti alla marinara’ which, as the name indicates, means spaghetti with marinara/sugo/salsa in it.
Most people confuse ‘spaghetti alla marinara’ with ‘spaghetti marinara’ which is another common dish in countries such as South Africa, New Zealand, and Australia. This dish, however, only involves the use of tomato sauce blended with fresh seafood.