Sun-Dried Tomato Jam

By á-3209

A delicious way to preserve the bounty of summer tomatoes all year! Now you can have toast with ricotta and tomato jam in December!

Ingredients

• 3 cups vertically sliced onion
• 3 tablespoons sugar
• 3 garlic cloves, minced
• 3 (7-ounce) jars oil-packed sun-dried tomatoes, drained and coarsely chopped
• 1/2 cup red wine vinegar
• 1/4 cup red wine
• 1 cup water
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon fresh rosemary, finely chopped
• 3/4 teaspoon salt

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Heat a medium saucepan over medium-high heat. Add first 4 ingredients; cook 8 minutes or until tomatoes are soft, stirring occasionally. Add vinegar and wine; cook 3 minutes or until liquid is absorbed. Add 1 cup water and broth; bring to boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Stir in rosemary and salt.