Sun-dried tomatoes impart both sweetness and umami to this rich marinade.
TOOLS: food processor • 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 10 | SUN-DRIED TOMATO HALVES |
| 2 | TABLESPOONS EXTRA-VIRGIN OLIVE OIL |
| 1 | TABLESPOON RED WINE VINEGAR |
| ¼ | CUP LIGHTLY PACKED FRESH BASIL LEAVES |
| 2 | GARLIC CLOVES, SLICED |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the sun-dried tomatoes and enough boiling water to cover in a bowl and let soak for 10 to 12 minutes, or until rehydrated. Transfer the tomatoes to a paper towel-lined plate and drain for about a minute. Combine the tomatoes, oil, vinegar, basil, and garlic in a food processor and process until smooth. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts or pork tenderloin or chops (marinated 2 hours to overnight) or white fish fillets or shrimp (marinated 20 to 45 minutes), grilled, baked, or roasted
GRILLED CHICKEN BREASTS
FOR 4 SERVINGS, combine the Sun-Dried Tomato Marinade and 4 boneless, skinless chicken breasts (about 8 ounces each), pounded to an even thickness of ½ to ¾ inch, in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade and pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10 to 12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5 to 10 minutes before carving and serving.
Serve these chicken breasts, thinly sliced, over pasta or salad or use to make panini.