It originated in Naples, Italy, and comes from the Italian word sailor (marinara). The authentic marinara sauce in Italian is called sugo, which means using late-season (more ripe) tomatoes. As for how a particular preparation of tomato sauce came to be known as “marinara”, we must look to the sea. It was given the name marinara not because it was once a seafood sauce, but because it was the favorite food of Italian merchants during long expeditions at sea.
The term marinara translates directly to sailing in Italian, Paesana points out. It turns out that the sauce got this name because it was consumed a lot by Italian merchants at sea, not because it was eaten with seafood, unlike what some may think. Marinara sauce (marinera) is a tomato sauce from southern Italy that is usually made with tomatoes, garlic, herbs (such as basil) and onions. Some of these include the addition of capers, olives, and spices.
The marinara sauce recipe has a simple design and can be prepared by almost anyone, regardless of their level of cooking experience. The true birthplace of marinara sauce has been the subject of debate for generations, although most of the signs point to southern Italy. Marinara sauce can be served with almost any type of pasta and it's also an incredibly pure and flavorful sauce for a number of fried treats. Marinara is traditionally prepared with a simple mix of tomatoes, chopped red peppers, garlic, basil and other aromatic ingredients depending on the personal palate, according to Taste of Home.
Centuries-old Italian red sauces have, of course, used San Marzano, which was historically cultivated for this purpose. Marinara sauce has become a kitchen staple, adding a lively rind, a deep red color, and a smooth, slightly thick consistency to almost everything it touches. In addition to a rich layer of butter and olive oil, marinara is probably the simplest of all the classic Italian and Italian-American pasta sauces. Let's get it straight, it's sauce, not sauce.
All the Italians I know call it sauce and meatballs. Both of my grandmothers called her Gravy Rest Your Souls So it's not always salsa sauce. If you prefer a deeper flavor, there are simple ingredients you can add to give the marinara more depth. The exact location of the creation of Marinara Sauce seems to have been lost over time, but it probably first developed in the southern region of Italy, in Naples or Sicily, after tomatoes first appeared in Europe through explorers of the New World in the 16th century.