Scarpetta Marinara

Scarpetta Marinara takes its name from the Italian habit of *fare la scarpetta*, using a piece of bread to mop the last of the sauce off the plate. The name suggests it is meant to be eaten that way, with bread rather than only spooned over pasta. The product details list it as a marinara from Esplanda in the snacks category, and don't give ingredients, heat level, or jar size. Check the label for those before planning a recipe around it. Marinara is traditionally a quick tomato sauce built on garlic, olive oil, and herbs. Expect a bright, tomato-forward flavor that is lighter and less sweet than a long-simmered meat sauce, though this particular jar's exact profile isn't specified here. Warm it gently in a small pan or the microwave until it is steaming but not scorching. A hot sauce dulls the tomato's freshness, and a cold one tastes flat and a little sharp. Serve it warm in a small bowl for dipping. Torn focaccia, crusty baguette, toasted ciabatta, and garlic bread all work, and so do mozzarella sticks, arancini, breaded zucchini, and meatballs. Pita chips and breadsticks suit it too if you want a lighter spread. For a quick meal, spoon it over spaghetti, use it as the base for a flatbread pizza, or simmer eggs in it for a shakshuka-style breakfast. Use a shallow ramekin or small bowl so there is room to dip, and put a spoon alongside. Once opened, refrigerate it and follow the storage instructions on the label.