James Silverton > wrote:

> In Italy "Marinara" is simply tomatoes and garlic cooked in oil.
> Supposedly, fishermen made the sauce when they needed something quick
> and easy. More likely, their ladies put it together when the hungry guys
> came home after their normal wasted day but the essence of the thing is
> that it is quick! I think it tastes best if the cooking is not protracted.
>
> Other forms of sugo are cooked for a long time but not marinare.

Unless you are talking about pizza, I think the above has little to do
with reality in Italy, or else you are talking about America. Salsa or
sugo specifically named "marinara" is all but unknown in Italy; it is
mostly an American phenomenon. In Italy, "alla marinara" preparations
usually involve fish or seafood. I've posted about "marinara" on more
than one occasion. Here is an example:
<http://groups.google.com/group/rec.food.cooking/msg/e8e9238304bb53a0>.

Victor