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Tuscan Sun-Dried Tomato Jam

 Tuscan Sun-Dried Tomato Jam
This jam has a robust flavor that complements anything it's served with. The taste and texture make it a yummy substitute for tomato paste.—Barbie Miller, Oakdale, Minnesota
12 ServingsPrep: 15 min. Cook: 55 min.


  • 1 jar (7 ounces) oil-packed sun-dried tomatoes
  • 1/2 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 cup water
  • 1/2 cup Chicken stock
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  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Drain tomatoes, reserving 1 tablespoon of the oil. Finely chop
  • tomatoes. In a large saucepan, saute tomatoes and onion in reserved
  • oil until onion is tender. Add garlic; cook 1 minute longer.
  • Stir in the water, stock, vinegar, sugar, basil, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Uncover; simmer for 15-20 minutes or until liquid has evaporated and
  • mixture is the consistency of jam. Serve or transfer to an airtight
  • container. Refrigerate up to 1 week. Yield: 1-1/2 cups.
Nutritional Facts: 2 tablespoons equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 164 mg sodium,

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Tuscan Sun-Dried Tomato Jam (continued)

Nutritional Facts: 6 g carbohydrate, 1 g fiber, 1 g protein.