Name: Sun Dried Tomato Marinade
Yield: makes 1 1/2 cups
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

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Sun Dried Tomato MarinadeCookbook cover image courtesy of Random House

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.

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