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
Tuscan Sun-Dried Tomato Spread
Tuscan Sun-Dried Tomato Jam
Prep Time
15 min
Cook Time
55 min
Yield
1-1/2 cups
Ingredients
- 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
Directions
- 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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