Looking to develop new offerings for my itty-bitty food business, I decided to try a sun-dried tomato something. In the same week, I ran across 2 tomato jam recipes and I considered it a sign. The one I followed mostly was Giada’s recipe here…. of course, tweaked to make it vegetarian.
The results… delicious, but too time consuming and expensive to produce for a growing business so I decided then to share with you the fruits of my labor.
This jam tastes awesome spread on top of a crostini, over a goat cheese toast, or as a condiment for a sandwich, like an Eggplant Parmesan Sandwich. I am sure you and I will be able to come up with many more uses. Check it out!
SUN-DRIED TOMATO JAM
4oz sun-dried tomatoes, packed in oil and finely chopped About 1 tbs of the sun-dried tomato oil in the jar ½ tbs olive oil ½ medium sized onion, sliced 1 garlic clove, minced 1 tbs brown sugar 3 tbs apple cider vinegar ½ cup water ¼ cup vegetable stock Kosher Salt and cracked Black pepper to taste
- In a medium saucepan over medium heat, add the olive oil, sun-dried tomatoes and their oil, onions and garlic. Stir together and cook until the onions have softened and reached a consistency similar to the tomatoes. This will take about 10 minutes.
- Add the sugar, vinegar, water, vegetable broth, salt and pepper. Bring to a boil, reduce the heat and bring to a simmer covered for about 30 minutes.
- Uncover and cook some more for about 20-30 minutes, allowing for the liquid to evaporate and the mix to attain the consistency of jam. Remove from the heat and set aside to cool off.
- Use right away or keep in the refrigerator for up to 2 weeks. Believe me, it won’t last longer than that…
I know the color in the pictures looks not-so-appetizing, but the flavors ROCK!!!! It’s sweet and savory all at the same time. This has become one of my go-to condiments…