Sundried Tomato Jam
 
 
Ingredients
  • 2 (8-ounce) jars sun-dried tomatoes packed in oil, drained and chopped, oil reserved
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup brown sugar
  • ½ cup red wine vinegar
  • 2 cups vegetable stock
  • 1 teaspoon dried thyme (we usually use herbes de Provence instead)
  • ¾ teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, ¼ cup of the reserved sun-dried tomato oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 8 to 10 minutes.
  2. Add the sugar, vinegar, stock, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
  3. Remove the cover, increase heat to medium, and boil, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam, about 15 more minutes. Remove from the heat, let cool and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/sun-dried-tomato-jam/