Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Sun-Dried Tomato Jam

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.

Cooking Light NOVEMBER 2006

  • Yield: 4 cups (serving size: 1/4 cup)

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 finely chopped fresh rosemary
  • 3/4 teaspoon salt

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 44%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 11g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 195mg
  • Calcium: 20mg
advertisement

Go to full version of

Sun-Dried Tomato Jam recipe

advertisement