Best 5 Sun Dried Tomato Onion Jam Recipes
Indulge in a tantalizing culinary journey with our comprehensive guide to creating delectable homemade jams. From the tangy sweetness of Sun-Dried Tomato Onion Jam to the robust flavors of Roasted Red Pepper Jam and the tropical allure of Pineapple Habanero Jam, this collection offers a symphony of flavors to elevate your culinary creations. Whether you're a seasoned jam enthusiast or embarking on your first foray into preserving, our step-by-step recipes and expert tips will guide you through the process, ensuring a delightful and rewarding experience.
Here are our top 5 tried and tested recipes!
TUSCAN SUN-DRIED TOMATO JAM
This jam has a robust flavor that complements anything it's served with. The taste and texture make it a yummy substitute for tomato paste.-Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving 1 tablespoon of the oil. Finely chop tomatoes. In a large saucepan, saute tomatoes and onion in reserved oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the water, stock, vinegar, sugar, basil, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Uncover; simmer for 15-20 minutes or until liquid has evaporated and mixture is the consistency of jam. Serve or transfer to an airtight container. Refrigerate up to 1 week.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SUN-DRIED TOMATO ONION JAM
Categories Condiment/Spread Sauce Onion Tomato Sauté Dried Fruit White Wine Simmer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature.
CROSTINI WITH SUN-DRIED TOMATO JAM
I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad.
Provided by cookiedog
Categories Spreads
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- For the Sun-dried Tomato Jam: 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.
- For the Crostini: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble: Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
Nutrition Facts : Calories 597.6, Fat 31.2, SaturatedFat 9.2, Cholesterol 22.4, Sodium 1129.8, Carbohydrate 65.1, Fiber 5.6, Sugar 6.5, Protein 17.1
GRILLED FENNEL AND RED ONIONS WITH SUN-DRIED TOMATOES AND BASIL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
- Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
- Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper.
- Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes.
- Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired.
- Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.
CROSTINI WITH SUN-DRIED TOMATO JAM
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the sun-dried tomato jam:
- 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.
- For the crostini:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
- Place the soft goat cheese in a small bowl. Stir in the thyme.
- To assemble:
- Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.
Tips:
- For the best flavor, use high-quality sun-dried tomatoes that are packed in oil.
- If you don't have any sun-dried tomatoes on hand, you can substitute 1 cup of chopped fresh tomatoes.
- Use a sharp knife to finely chop the onion. This will help the onion to caramelize evenly.
- Don't overcrowd the pan when cooking the onion. If the pan is too crowded, the onion will steam instead of caramelizing.
- Cook the onion over medium heat until it is golden brown and slightly crispy. This will take about 15 minutes.
- Add the sun-dried tomatoes, garlic, and thyme to the pan and cook for another 5 minutes.
- Stir in the balsamic vinegar, brown sugar, and salt. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the jam has thickened.
- Remove the jam from the heat and let it cool slightly before transferring it to a jar. The jam will continue to thicken as it cools.
Conclusion:
Sun-dried tomato onion jam is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on crackers or bread, used as a dipping sauce for vegetables or meat, or added to pasta or rice dishes. It is also a great way to add flavor to sandwiches and wraps. With its sweet and savory flavor, sun-dried tomato onion jam is sure to be a hit with everyone who tries it.
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