Tuscan Sun-Dried Tomato Jam

1. 1

   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.

2. 2

   Stir in the water, stock, vinegar, sugar, basil, salt and pepper.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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