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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
  • Total Time
    Prep: 15 min. Cook: 55 min.
  • Makes
    1-1/2 cups


  • 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
  • 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.
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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