Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

77 calories; calories from fat 44%; fat 3.8g; saturated fat 0.5g; mono fat 2.3g; poly fat 0.6g; protein 1.7g; carbohydrates 11g; fiber 1.9g; iron 0.8mg; sodium 195mg; calcium 20mg.
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