Becky Luigart-Stayner
Yield
4 cups (serving size: 1/4 cup)

Spoon this sweet-savory jam into a pretty glass jar, and tie with a ribbon. You can also attach a rosemary sprig and a card with serving suggestions--as an appetizer spread on baguette slices with goat cheese; as a chutney over chicken, beef, or pork; or as the sauce for a pizza with shredded chicken, goat cheese, and chives.

How to Make It

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.

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