Tomato Marinade Recipes

SUN-DRIED TOMATO MARINADE

Steps:

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

HOMEMADE TOMATO SAUCE I

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

TOMATO-BASE MARINADE

Steps:

• Mix all ingredients together in a zip top baggie.
• Add meat and leave in the fridge overnight.
• Basil is traditional in flavor.
• Substituting Oregano gives a more Italian taste.

TASTY MARINATED TOMATOES

Steps:

• Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.

MARINATED TOMATOES

Steps:

• Cut the tomatoes into 1/2-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.