All of the ingredients in this all-purpose marinade - onion, garlic, rosemary, extra virgin olive oil, and red wine - help prevent the formation of cancer-causing compounds when you grill meats and cook them at high temperatures.
I also threw in some fresh oregano, as it happens to be taking over my window garden at the moment. Feel free to add an herb or two of your choosing to personalize the recipe.
To get the most anti-cancer and antioxidant benefits, pick a Pinot Noir wine. I used an inexpensive Bordeaux that I would also drink (Les Caves Joseph 2010, $4.99 at Trader Joe's).
This marinade goes well with grass-fed/pasture-raised beef, lamb, and pork. Vegetarians can use this sauce to marinate tofu, tempeh, and vegetables. If you're cooking poultry or fish, consider substituting dry white wine for the red.
½ cup chopped onion
4 cloves garlic, smashed
¼ cup rosemary leaves, loosely packed (and other herbs like oregano if desired)
¼ cup extra virgin olive oil
¼ cup red wine
Add all of the ingredients to a food processor or blender and purée until smooth.
Marinate meat for at least 6 hours or (ideally) overnight before cooking.
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