Ingredients: |
Ingredients:
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken or vegetable broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
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Directions: |
Directions: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. 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 and set aside.
Serve a spoonful on a piece of crostini with a sprinkle of goat cheese. For the crostini just slice bread, spray with olive oil. toast in the oven at 400 degrees |
Personal
Notes: |
Personal
Notes: This became my favorite topping for almost anything...great on pasta, on a piece of bread as a snack, pretzel dip, it keeps for weeks in the fridge and can be frozen. I made a huge batch for a party and did a little research on the best sundried tomato prices....amazon has decently priced dried and bagged julienned tomatoes but Trader Joes by far had the best deal, $2.50/ 8oz jar. I usually make double batches of this since it keeps so well.
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This recipe for Completely Addictive Sundried Tomato Jam Crostini is from