Ingredients

• 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

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Instructions

1. 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.