Sun Dried Tomato Marinade

• 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

1. 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.
2. 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.

tomatoes, brown sugar, tomato sauce, white wine, lemon, oregano, fresh basil, flatleaf, red pepper, coarsegrain salt, freshly cracked black, garlic, balsamic

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-marinade-363452 (may not work)