Sun-Dried Tomato Jam

This is a variation on a great appetizer from Giada De Laurentiis. This one is sure to please on bagel chips, crostini or just about any cracker. I usually serve goat cheese with it.

TomatoJamTry using this as a pizza topping. You’ll be glad you did!

1 8oz. jar julienne cut Sun-Dried Tomatoes packed in oil
1 Tablespoon Olive Oil
½ Onion, sliced thin
1 clove Garlic, crushed
2 Tablespoons Sugar
¼ cup Red Wine Vinegar
1½ cup Vegetable Broth
1 teaspoon chopped fresh Thyme
½ teaspoon Salt
½ teaspoon Black Pepper

This one is not for the egg. I used the basic kitchen stove top and a medium saucepan. On medium heat, added the sun-dried tomatoes, 1 tablespoon of the flavored oil from the jar of sun-dried tomatoes, regular olive oil, onion, and garlic. Stirred once in a while until the onions were soft, about five minutes then added the sugar, vinegar, vegetable broth, thyme, salt, and pepper. Brought it to a boil then covered and turned down the heat for a 30 minute simmer. Took the cover off and continued simmering until most of the liquid steamed away, about 10 more minutes. Set it aside to cool.

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