Fire Roasted Tomato Barbecue Marinade

Grilling season is here, and it’s the perfect time to experiment with new flavors. With spicy Calabrian chili peppers, fire-roasted tomatoes, and tangy balsamic vinegar, this marinade is a must for summer grilling. We love to pair it with chicken thighs, but it’s also a great complement to chicken breasts, beef, pork, or lamb.

source	Delallo
categories	italian, marinade
yield	Serves 6
prep time
total time

INGREDIENTS

1 Tbsp vegetable oil

1 Lrg onion, finely diced

2 garlic cloves, minced

2 tsp salt

1 ½ cup dry red wine

½ cup DeLallo Tomato Paste

3 cup DeLallo Fire Roasted Tomatoes

1 cup brown sugar

1 ¼ cup DeLallo Balsamic Vinegar

2 DeLallo Calabrian Chili Peppers from jar

2 tsp paprika

1 tsp Aleppo pepper

1 bay leaf

INSTRUCTIONS

1. In a saucepan over medium heat, combine oil, onion, garlic, and salt. Stir occasionally and sweat the mixture until onions are tender and slightly golden.

2. Stir in tomato paste.

3. Add red wine to deglaze the pan and continue to cook until the liquid is reduced by half.

4. Add remaining ingredients and simmer over very low heat for 1 hour, stirring occasionally.

5. Remove bay leaf.

6. Transfer sauce to a food processor or blender and puree until smooth.

7. Transfer to a bowl to cool. Once cooled, use immediately or refrigerate for up to 2 weeks.