Courtesy of Chef Mark from Fun In Being a Foodie!
Place a 3 qt. saucepan on the stove over medium heat and add the diced tomatoes, 1 T of the reserved oil, olive oil, onion, shallots, pepper and garlic. Cook, stirring constantly until the onions are soft and just beginning to brown, about 6 minutes. Now add the sugar, vinegars, water, stock, thyme, parsley and salt. Bring the pan to a boil, then reduce the heat to low and simmer, covered, for 40 minutes. Uncover and simmer stirring until almost all of the liquid has reduced and the mixture has taken on a jam consistency. This usually takes about another 7 minutes. Pour into a container and keep in the refrigerator. It is great on toast, pita chips, anything crisp. Great on seafood as well.