Sun-Dried Tomato Marinade

Sun-Dried Tomato Marinade
Sun-Dried Tomato Marinade. Westend61/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 1/2 cups/306 mL (1 serving)
Nutritional Guidelines (per serving)
735 Calories
42g Fat
64g Carbs
14g Protein
(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.


  • 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 20-30 minutes before using.  

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

3. Store mixture in an air tight container in the refrigerator fro up to 5 days after initial preparation. Discard after this time.