Sun-Dried Tomato Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/4/19
Sun-Dried Tomato Marinade

Westend61 / Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Serving: 1 serving
Nutrition Facts (per serving)
735 Calories
42g Fat
64g Carbs
14g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 735
% Daily Value*
Total Fat 42g 54%
Saturated Fat 6g 31%
Cholesterol 0mg 0%
Sodium 2374mg 103%
Total Carbohydrate 64g 23%
Dietary Fiber 12g 44%
Protein 14g
Calcium 695mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Using sun-dried tomatoes packed in oil is a great way to start a marinade. The oil has already taken on the tomato flavor and ready to pass it to whatever you choose to marinate. This marinade works really well on poultry and pork but can be used on fish, vegetables, and even certain cuts of beef.

Ingredients

  • 1/2 cup/120 mL sun-dried tomatoes (packed in oil, drained and chopped)
  • 1/2 cup/120 mL red wine
  • 1/4 cup/60 mL basil (fresh leaves)
  • 3 tablespoons/45 mL olive oil
  • 2 to 4 cloves garlic (minced)
  • 2 teaspoons/10 mL black pepper
  • 1 teaspoon/5 mL sea salt

Steps to Make It

  1. Place all ingredients into a food processor and blend until smooth. Scoop mixture out into a bowl and set aside for 20 to 30 minutes before using. 

  2. If marinating a large turkey, double the recipe. Marinate poultry for 4 to 12 hours (marinate longer for larger cuts), fish and vegetables for 30 minutes, and beef for 4 to 24 hours. 

  3. Store mixture in an airtight container in the refrigerator for up to 5 days after initial preparation. Discard after this time.