2 tablespoons flat-leaf parsley fresh italian chopped
2 tablespoons basil fresh chopped
3 juice of lemon grated
1 teaspoon oregano dried
1 tablespoon freshly cracked peppercorns black
1 teaspoon pepper flakes red crushed
0.3 cup red wine vinegar
1 teaspoon salt coarse-grain
0.3 cup sun-dried tomatoes chopped
2 cups tomato sauce
0.5 cup white wine
Equipment
food processor
frying pan
sauce pan
blender
Directions
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.
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.
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.
