Marinara is a quick-cooked Italian tomato sauce made from tomatoes, garlic, and olive oil, usually finished with basil or oregano and made without meat or cream. The name most likely comes from marinaro or marinai, Italian for 'sailor,' since the sauce could be made quickly from ingredients that kept well aboard ship; it is a folk myth that the name refers to seafood, which the sauce traditionally does not contain. It developed in the Naples area after tomatoes arrived in Italy from the Americas in the 16th century, with the earliest known written tomato sauce recipe appearing in a Neapolitan cookbook from 1692. Marinara serves as a base for pasta and pizza and as a dipping sauce, and it is distinct from the long-simmered, often meat-based Sunday sauce or ragù found in the same regional cooking.