Double Tomato Jam

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Makes: 48  servings
Yield: 3 cups Prep 20 mins Cool 30 mins Cook 25 mins

Ingredients

  • 12 plum tomatoes (about 2 pounds)
  • 1/4 cup  (1/2 ounce) chopped sun-dried tomatoes
  • 1/2 cup  boiling water
  • 2 tablespoons  extra-virgin olive oil
  • 1 cup  thinly sliced shallots
  • 2 teaspoons  minced garlic
  • 2 teaspoons  grated fresh ginger
  • 2 tablespoons  balsamic vinegar
  • 1 tablespoon  packed brown sugar
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • Garlic Toasts (see Recipe Center) or assorted crackers

Directions

1. Prepare grill or preheated broiler. Grill the plum tomatoes 3 inches from heat source, turning occasionally, about 2 minutes per side or until skin is blackened. Cool slightly and chop coarsely.

2. Combine the sun-dried tomatoes and boiling water in a small bowl and let stand 5 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and cook about 2 minutes or until golden. Stir in the garlic and ginger and cook 30 seconds. Carefully add the plum and sun-dried tomatoes with their liquid. Cook, stirring occasionally, for 20 to 25 minutes or until mixture is thickened and most of the liquid is evaporated. Add the vinegar, sugar, salt, and pepper and cook 1 minute more. Transfer to a medium bowl and cool. Serve with Garlic Toasts or crackers. Makes 48 servings (3 cups).

Make Ahead Tip

  • Prepare as directed. Cover and refrigerate up to 3 days.

Nutrition Facts

  • Servings Per Recipe 48
  • cal.(kcal)15,
  • Fat, total(g)1,
  • carb.(g)2,
  • sodium(mg)25,
  • Percent Daily Values are based on a 2,000 calorie diet
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