On May 22, 1:24*pm, (Victor Sack) wrote:
> 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>.

I found a "sugo marinara" recipe that included green olives (with
stones) shallots, and capers, along with a jar of tomato sauce, a
vegetable bouillon cube, and a lot of oregano. Salt to taste.