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Sun-Dried Tomato Jam

October 11, 2013

There will be guests this weekend and knowing that in advance means they will eat better and have more flavor.  Garden tomatoes have not been seen in my garden since June (except for a few Juliettes) so, bringing tomato to the table gets challenging here in Florida, but we are always trying.   (Oh, and as you closeout your ‘tomato season’ we are starting seeds and searching around for good tomato plants, which means fresh tomatoes from our gardens soon.)


Sun-Dried Tomato Jam


  • 2 Jars (7 oz.) Oil Packed Sun-Dried Tomatoes
  • 5-6 Shallots (thinly sliced)
  • 1 Garlic Clove (minced)
  • 2 C. Water
  • 1 C. Chicken Stock
  • 1/2 C. Red Wine Vinegar
  • 2 T. Sugar
  • 2 t. Dried Basil
  • 1 t. Salt
  • 1 t. Pepper


  1. Drain tomatoes and reserve 2 T. of the oil; dice
  2. In a large saucepan sauté the tomatoes and shallots in the reserved oil until tender; add garlic and cook for 1 minute
  3. Add the water, stock, vinegar, sugar, basil salt and pepper
  4. Bring to a boil; reduce heat; cover and simmer for 30 minutes
  5. Uncover and simmer for 15-20 minutes (until liquid has evaporated and the mixture is the consistency of jam

Yield: Approx. 3 Cups






Yield: Approx. 3 Cups

Recipe from www.tasteofhome

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