Saturday, May 2, 2009

Tomato Jam

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This recipe originally came from It is so yummy! You can simply spread the tomato jam on cream cheese and serve it with crackers for a quick appetizer. It also tastes good on paninis or sandwiches in place of regular tomatoes, complementing meats and cheese nicely. It is sweet and savory. Try it in a panini with prosciutto, manchego cheese and arugula on an artisan bread. Memorable and flavorful!

1 red onion, chopped
2 cloves garlic, minced
Salt and pepper
1 cup loosely packed sun-dried tomatoes
1/2 cup water
2 T balsamic vinegar
2 T brown sugar
1 tsp Worcestershire sauce

In a small saucepan, heat 1 T olive oil over medium-high heat. Add the onion and garlic and cook for 7 min. until softened. Season with salt and pepper. Stir in water, sun-dried tomatoes, balsamic vinegar, brown sugar and Worcestershire sauce and bring to boil. Lower the heat and simmer until thick, approx. 7-8 min. more. Cool and store in refrigerator.

Note: If you are using sun-dried tomatoes packed in oil, drain and squeeze the oil out of the tomatoes first.

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