Sun Dried Tomato Marinade

Sun Dried Tomato Marinade

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Description

This Italian marinade and glaze is truly all-purpose. It can be used over roasted sweet peppers, marinated mushrooms, olives, or even pizza. If the sun-dried tomatoes feel brittle, refresh them by placing them in a nonreactive bowl, add 1 cup boiling water, and let them set until plump. The parsley and basil are interchangeable, so feel free to double up based on availability and preferences.

Ingredients

1/3 cup chopped sun-dried tomatoes
3 tablespoons brown sugar or molasses
2 cups tomato sauce
1/2 cup white wine
Grated zest and juice of 1 lemon (about 3 tablespoons)
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon crushed red pepper or red pepper flakes
1 teaspoon coarse-grain salt
1 tablespoon freshly cracked black peppercorns
3 or 4 cloves garlic, chopped
1/3 cup balsamic or red wine vinegar

Directions

  1. Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
  2. Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.

Tags

    Sauce Garlic Tomato Marinate Backyard BBQ Vinegar Basil Parsley Simmer Lemon Juice
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