• Spicy Sun Dried Tomato Jam

    Courtesy of Chef Mark from Fun In Being a Foodie!


    • 2 Jars (2 cups total) Sun Dried Tomatoes, in oil drained, diced and the reserve the oil
    • 2 T. Pure Olive Oil
    • 1 Small Red Onion, thinly sliced
    • 2 Shallots, finely diced
    • 1 Cherry Pepper, finely diced
    • 2 Garlic Cloves, smashed and minced
    • 3 T. Sugar
    • 1/4 C. Red Wine Vinegar
    • 1/4 C. Balsamic Vinegar
    • 1 1/2 C. Cool Water
    • 1 C. Vegetable Stock or Broth
    • 2 tsp Fresh Thyme, minced
    • 2 tsp Fresh Italian Parsley, minced
    • 1 tsp Sea Salt


    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.

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