Sun Dried Tomato Marinade

Name: Sun Dried Tomato Marinade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps brown sugar or molasses; 2 Tbsps chopped fresh flat-leaf Italian parsley; 2 Tbsps chopped fresh basil; 3 Grated zest and juice of 1 lemon (about; 1 teaspoon dried oregano; 1 Tbsp freshly cracked black peppercorns; 1 teaspoon crushed red pepper or red pepper flakes; 79 milliliters balsamic or red wine vinegar; 1 teaspoon coarse-grain salt; 79 milliliters chopped sun-dried tomatoes; 473 milliliters tomato sauce; 118 milliliters white wine

Sun Dried Tomato Marinade is a gluten free, fodmap friendly, and vegan marinade. One serving contains 89 calories, 2g of protein, and 1g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have wine vinegar, juice of lemon, oregano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Sun Dried Tomatoes

Tomato Sauce

Brown Sugar

Sauce

Wine

Equipment you will use

Sauce Pan

Remove the mixture from the pan and cool to room temperature.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Peppercorns

Lemon Zest

Reduction

Oregano

Parsley

Vinegar

Garlic

Tomato

Basil

Juice

Salt

Equipment you will use

Food Processor

Blender

Taste

Book, using the USDA Nutrition Database

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.