sun-dried tomato jam

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Crusty bread, cheese, cured sausage, fruit. It’s a seriously underestimated meal. Yes, a meal. Not a particularly healthy one, I admit, but it does cover all of the nutritional bases, as long as you make an extra effort to eat a lot of the fruit. It doesn’t hurt to use 100% whole wheat bread either.

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And if you add a bit of tomato jam, you’ve just given yourself one more healthy-ish vegetably option. (“Healthy-ish” and “vegetably” really is how I think about nutrition. It seems to sorta kinda work.) The jam is just sautéed and then stewed vegetables.

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The result is a perfect counterpart for creamy or sharp or tangy cheese (or one of each!), salty salami, and fresh berries or grapes. The jam is both sweet and savory, fantastic spread on a slice of baguette by itself or combined with cheese. Definitely a great addition to one of my favorite somewhat indulgent meals.  Or maybe you’re a normal person and would serve this as an appetizer?  I guess that would work too.

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Printer Friendly Recipe
Sun-dried Tomato Jam
(adapted from Everyday Italian via Confections of a Foodie Bride)

The original recipe is for crostini with goat cheese, but I thought the jam was a great addition to a cheese plate on its own.

If you can find pre-sliced dried tomatoes, your life will be much easier.  Chopping greasy, slippery tomatoes is the hardest part of this recipe.

Makes about 1½ cups

8oz jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
½ onion, thinly sliced
1 clove garlic, minced
2 tablespoon sugar
¼ cup red wine vinegar
1 cup water
½ cup chicken broth
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper

1. Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

2. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat, let cool slightly, and serve.

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  1. Wow Bridget. That looks beautiful and delicious. I agree, add in some delicious cheese and this could easily make a meal.

  2. i just made tomato jam. regular tomato jam. i was thrilled with it. now i’m disappointed that it’s not sun-dried tomato jam. 🙂

  3. Sara L says:

    Jason’s mom recently gave us a jar of homemade tomato jelly. It’s not sun-dried tomatoes though. I personally think it’s way too sweet, but your nephew totally loves it. Sun-dried tomatoes sound better because they probably cut the sweetness down.

  4. treewhisperer says:

    i was wondering how you were going to find a use for that cute little bowl thing! this is perfect!

  5. Yummy! I bet this was great on that crusty bread:)

  6. I love all recipes with sun-dried tomatoes. And you have stunning pictures here, the pot is soooo cute!

  7. I’m with you I can make a meal out of this easily.

  8. I bet this would be great in that pesto-goat cheese terrine that you blogged a few weeks ago!

  9. Wow! This looks delish! I would be perfect for my monthly wine tasting parties!

  10. This looks utterly amazing!

  11. Kayla says:

    I love this! This would be my dream meal…