Taste of Home
Tuscan Sun-Dried Tomato Jam
TOTAL TIME: Prep: 15 min. Cook: 55 min.
YIELD: 1-1/2 cups.
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
Ingredients
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1 jar (7 ounces) oil-packed sun-dried tomatoes
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1/2 medium onion, thinly sliced
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1 garlic clove, minced
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1 cup water
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1/2 cup chicken stock
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1/4 cup red wine vinegar
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1 tablespoon sugar
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
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.
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2.
Stir in the water, stock, vinegar, sugar, basil, salt and pepper.
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3.
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.
Nutrition Facts
2 tablespoons: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 164mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.
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