Marinara sauce, a staple of Italian-American cuisine, has a rich and fascinating history that spans centuries. From its humble beginnings in Naples, Italy, to its widespread popularity in the United States, marinara sauce has become an integral part of American food culture. But when did marinara sauce come to America, and how did it become a beloved condiment in the country? In this article, we’ll embark on a journey through time and taste to explore the history of marinara sauce in America.
The Origins of Marinara Sauce in Italy
Before we delve into the history of marinara sauce in America, it’s essential to understand its origins in Italy. Marinara sauce, also known as “salsa alla marinara” in Italian, originated in Naples, a coastal city in southern Italy. The sauce was created by Neapolitan sailors, known as “marinari,” who would cook tomatoes, garlic, and herbs on board their ships to create a simple yet flavorful sauce.
The first written records of marinara sauce date back to the 18th century, when it was mentioned in a Neapolitan cookbook called “Il Cuoco Maceratese” (The Cook from Macerata). However, it’s likely that the sauce was consumed by Neapolitans for centuries before that.
The Italian Immigration to America
In the late 19th and early 20th centuries, millions of Italians immigrated to the United States, bringing with them their culinary traditions and recipes. Many of these immigrants settled in urban areas, such as New York City’s Little Italy and San Francisco’s North Beach, where they established Italian restaurants and food shops.
One of the most famous Italian immigrants to bring marinara sauce to America was Gennaro Lombardi, a Neapolitan chef who opened the first pizzeria in the United States in 1905. Lombardi’s pizzeria, located in New York City’s Little Italy, served traditional Neapolitan-style pizzas topped with marinara sauce, mozzarella cheese, and fresh basil.
The Rise of Marinara Sauce in America
Marinara sauce quickly gained popularity in the United States, particularly among Italian-American communities. The sauce was initially served in Italian restaurants and homes, but it soon became a staple in American cuisine.
In the 1920s and 1930s, marinara sauce began to appear in American cookbooks and magazines. One of the first American cookbooks to feature marinara sauce was “The Joy of Cooking” by Irma S. Rombauer, published in 1931. The book included a recipe for “Marinara Sauce” made with canned tomatoes, garlic, and herbs.
The rise of marinara sauce in America was also fueled by the growth of the Italian-American food industry. Companies like Ragú and Prego began mass-producing marinara sauce in the mid-20th century, making it widely available in supermarkets and grocery stores.
The Evolution of Marinara Sauce in America
Over time, marinara sauce has undergone significant changes in America. While traditional Neapolitan-style marinara sauce is made with fresh tomatoes, garlic, and herbs, many American versions of the sauce are made with canned tomatoes, sugar, and preservatives.
In the 1950s and 1960s, marinara sauce became a staple in American-Italian cuisine, often served with spaghetti, meatballs, and other pasta dishes. The sauce was also used as a topping for pizzas, subs, and other Italian-American sandwiches.
In recent years, there has been a trend towards more authentic, artisanal marinara sauces made with fresh, high-quality ingredients. Many American chefs and food manufacturers are now producing marinara sauces that are closer to the traditional Neapolitan recipe.
Marinara Sauce in American Culture
Marinara sauce has become an integral part of American food culture, appearing in a wide range of dishes and cuisines. From spaghetti and meatballs to pizza and subs, marinara sauce is a staple condiment in many American restaurants and homes.
Marinara sauce has also played a significant role in American popular culture. The sauce has been featured in numerous films, TV shows, and music videos, often as a symbol of Italian-American cuisine and culture.
Marinara Sauce in American Cuisine
Marinara sauce is a versatile condiment that can be used in a wide range of American dishes. Some popular uses for marinara sauce include:
- Pasta sauces: Marinara sauce is a classic pasta sauce, often served with spaghetti, linguine, and other long, thin pasta shapes.
- Pizza sauces: Marinara sauce is a popular pizza sauce, often used as a base for Neapolitan-style pizzas.
- Subs and sandwiches: Marinara sauce is a common topping for Italian-American subs and sandwiches, such as meatball subs and chicken parmesan sandwiches.
- Dipping sauces: Marinara sauce is often served as a dipping sauce for breadsticks, fried mozzarella, and other Italian-American appetizers.
Conclusion
Marinara sauce has a rich and fascinating history in America, spanning over a century. From its humble beginnings in Naples, Italy, to its widespread popularity in the United States, marinara sauce has become an integral part of American food culture.
While traditional Neapolitan-style marinara sauce is still enjoyed in many American restaurants and homes, the sauce has undergone significant changes over time. Many American versions of the sauce are made with canned tomatoes, sugar, and preservatives, while others are made with fresh, high-quality ingredients.
Regardless of its ingredients or preparation method, marinara sauce remains a beloved condiment in American cuisine, appearing in a wide range of dishes and cuisines. Whether you’re a fan of traditional Neapolitan-style marinara sauce or a more modern, artisanal version, there’s no denying the impact of this sauce on American food culture.
A Timeline of Marinara Sauce in America
- 1905: Gennaro Lombardi opens the first pizzeria in the United States, serving traditional Neapolitan-style pizzas topped with marinara sauce.
- 1920s: Marinara sauce begins to appear in American cookbooks and magazines.
- 1931: “The Joy of Cooking” by Irma S. Rombauer is published, featuring a recipe for “Marinara Sauce” made with canned tomatoes, garlic, and herbs.
- 1950s: Marinara sauce becomes a staple in American-Italian cuisine, often served with spaghetti, meatballs, and other pasta dishes.
- 1960s: Marinara sauce is used as a topping for pizzas, subs, and other Italian-American sandwiches.
- 1980s: Ragú and Prego begin mass-producing marinara sauce, making it widely available in supermarkets and grocery stores.
- 2000s: There is a trend towards more authentic, artisanal marinara sauces made with fresh, high-quality ingredients.
References
- “Il Cuoco Maceratese” (The Cook from Macerata), 18th century Neapolitan cookbook.
- “The Joy of Cooking” by Irma S. Rombauer, 1931.
- “The Oxford Companion to American Food and Drink” by Andrew F. Smith, 2007.
- “The Cambridge World History of Food” by Kenneth F. Kiple and Kriemhild Conee Ornelas, 2000.
What is the origin of marinara sauce?
Marinara sauce originated in Italy, specifically in the Campania region, where the port city of Naples is located. The name “marinara” comes from the Italian word for “of the sea” or “coastal,” which refers to the sauce’s association with the Neapolitan sailors and their wives, who would prepare the sauce for them as a quick and flavorful meal.
The original marinara sauce was made with just a few simple ingredients, including San Marzano tomatoes, garlic, olive oil, and herbs like oregano and basil. The sauce was simmered slowly to create a rich and tangy flavor that complemented the fresh seafood and other ingredients commonly used in Neapolitan cuisine.
When did marinara sauce come to America?
Marinara sauce was introduced to America by Italian immigrants, particularly those from the Campania region, who arrived in the United States in large numbers during the late 19th and early 20th centuries. These immigrants brought with them their culinary traditions, including their beloved marinara sauce, which quickly gained popularity in Italian-American communities.
The first written records of marinara sauce in America date back to the early 20th century, when Italian-American cookbooks and restaurants began to feature the sauce as a key component of Italian-American cuisine. However, it’s likely that marinara sauce was being made and enjoyed in American kitchens for many years before that, as Italian immigrants adapted their traditional recipes to the ingredients and tastes of their new home.
How did marinara sauce become popular in America?
Marinara sauce gained popularity in America through a combination of factors, including the growing popularity of Italian-American cuisine, the rise of Italian restaurants, and the increasing availability of canned tomatoes and other ingredients. As Italian-American cuisine became more mainstream, marinara sauce became a staple condiment in many American kitchens.
The popularity of marinara sauce was also fueled by the growth of the Italian-American community, particularly in cities like New York and Chicago, where Italian immigrants settled in large numbers. Italian-American restaurants and cookbooks helped to spread the sauce’s popularity, and it soon became a standard component of American-Italian cuisine.
What is the difference between marinara sauce and other tomato sauces?
Marinara sauce is distinct from other tomato sauces in its simplicity and lack of added ingredients. Unlike other tomato sauces, which may include ingredients like onions, carrots, and celery, marinara sauce is made with just a few basic ingredients, including tomatoes, garlic, olive oil, and herbs.
This simplicity allows the natural flavors of the ingredients to shine through, creating a bright, tangy flavor that is characteristic of traditional marinara sauce. In contrast, other tomato sauces may have a richer, more complex flavor profile due to the addition of other ingredients.
How is marinara sauce typically used in Italian-American cuisine?
In Italian-American cuisine, marinara sauce is often used as a pasta sauce, served with spaghetti, linguine, or other long, thin pasta shapes. It’s also commonly used as a dipping sauce for bread, fried calamari, and other fried foods.
Marinara sauce is also used as a base for other sauces, such as arrabbiata sauce, which adds red pepper flakes for a spicy kick, or puttanesca sauce, which adds olives, capers, and anchovies for a salty, savory flavor. Marinara sauce is a versatile condiment that can be used in a variety of dishes, from pasta and pizza to seafood and meatballs.
Can I make marinara sauce at home?
Yes, making marinara sauce at home is easy and rewarding. The basic ingredients are widely available, and the sauce can be made in just a few minutes. Simply combine canned tomatoes, garlic, olive oil, and herbs in a saucepan, and simmer slowly to create a rich and flavorful sauce.
For a more authentic flavor, use high-quality ingredients like San Marzano tomatoes and fresh herbs. You can also customize the sauce to your taste by adding other ingredients, such as red pepper flakes or lemon juice. With a little practice, you can create a delicious and authentic marinara sauce at home.
What are some common variations of marinara sauce?
While traditional marinara sauce is made with just a few simple ingredients, there are many variations that can be found in different regions and cuisines. Some common variations include arrabbiata sauce, which adds red pepper flakes for a spicy kick, and puttanesca sauce, which adds olives, capers, and anchovies for a salty, savory flavor.
Other variations may include ingredients like onions, carrots, and celery, which add a richer, more complex flavor profile. Some recipes may also include ingredients like lemon juice or zest, which add a bright, citrusy flavor. These variations can be used to create different flavor profiles and to suit different tastes and cuisines.