- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onion tops
- 1 teaspoon celery salt
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 1 tablespoon crushed black peppercorns
- 1 tablespoon paprika
- 2 large garlic cloves, minced
- 2 cups olive oil (such as Bertolli®)
- 3 tablespoons Burgundy wine (optional)
- 1/2 cup wine vinegar
- 1 (8 ounce) can stewed tomatoes, crushed
- Crush parsley, green onions, celery salt, oregano, basil, black pepper, paprika, and garlic cloves together to create a paste. Combine paste with olive oil, Burgundy wine, white wine vinegar, and stewed tomatoes in a mixer. Mix for 5 minutes. Refrigerate. Stir well before serving.