Sun Dried Tomato Marinade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
3. Per serving: 500.0 calories, 20.0 calories from fat, 2.0g total fat, 0.0g saturated fat, 0.0mg cholesterol, 2520.0mg sodium, 96.0g total carbs, 12.0g dietary fiber, 65.0g sugars, 10.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino, copyright © 1992, 2006. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.JIM TARANTINO is a confirmed serial griller and a five-string banjo player living in Philadelphia. He learned to cook in his teens by working in his uncle's restaurants. He has appeared several times at Philadelphia's Book and the Cook and has written numerous magazine and newspaper articles on marinades and grilling.
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