I first discovered this jam atop a delicious serving of avocado toast. I’m a huge fan of sun-dried tomatoes in general. I don’t consume a lot of tomatoes, though in mid-summer, I’m a lot more likely to have them on my plate. But otherwise, I tend to steer away from them for a variety of reasons.
Sun-dried tomatoes are an exception I happily make from time to time. The flavor! That deep blend of sweet and tart… Yum.
After tasting the goodness of a savory tomato jam on avocado toast, I set out to make my own.
When I serve this, people always ask for the recipe. This is my version, based on checking out a range of recipes out there. And as usual, the exact proportions, etc. vary from one batch the the next. That’s just how I roll, as you may have gathered already.
Many sun-dried tomato jam recipes call for chicken stock. Though I was raised a vegetarian, and I’m definitely a plant-based diet kind of a gal right now, I did decide several years ago to introduce some bone broth into the mix. I do have it from time to time now, especially in the winter, always being mindful of the source. I’ve made this jam with both chicken broth and vegetable broth. Both have proven to be delicious.
1 medium-small onion, chopped
2-3+ cloves garlic, either coarsely chopped or crushed with the broad side of a knife
Sun-dried tomatoes ~ either in oil (small, 7 oz. jar) or just dried, without oil, in a bag, often 3 oz.
Olive oil
Dried herbs ~ thyme, oregano, basil, bay leaf
~ 1 cup broth (I’ve used both chicken and vegetable)
Sugar
Balsamic vinegar
Salt, pepper
In a small saucepan, sauté the onion and garlic in a Tbs. or so of olive oil. If your sun-dried tomatoes come in oil, just use some from the jar; otherwise, add your own oil here. Throw in a few pinches of dried oregano, thyme, basil… sometimes I add a bay leaf or two. This is usually ~ 1/2 tsp each of whatever dried herbs appeal.
If using bay leaf, make sure to remove before blending.
Chop the dried tomatoes into smaller pieces. I don’t worry too much about the size. It’s going to get coarsely blended later. If they’re in oil, this gets messy. Be careful. I have been known to skip this step on occasion. But my habit is generally to chop them up a bit.
Throw the cut-up tomato pieces in after the onions & garlic have been sautéing ~ 5 minutes. If using a jar with oil, add (most of) the oil in here too. If not, add another Tbs. or so more olive oil.
Add a few pinches of salt and some ground pepper.
Stir together and cook on low, covered, for a few more minutes.
Next, add the broth and simmer, partially covered, for 20-25 more minutes. Stir occasionally.
Halfway through, add a pinch or two of sugar. Most recipes use more. I have a hard time justifying more than a teaspoon at most.
Right before the end, add a few dashes of good quality balsamic vinegar. I do 1-2 tsp. Stir and cook for just another minute or so.
Remove bay leaf if you used any.
Cool slightly and put the jam in a blender. If using plastic equipment, cool completely before adding,
Pulse to desired texture. I aim for the mixture to be roughly half blended. I don’t go for a smooth paste.
This is a savory jam with deep flavor. It’s incredibly satisfying and seems to disappear quickly whenever I put it out.
Enjoy with crackers, toast (pairs wonderfully with guacamole or a few slices of avocado), polenta, pasta, on flatbread, etc. etc. etc. We love it on polenta or pizza, and for an ultra-delicious treat, like to bring some pesto into the mix as well.
Store whatever isn’t immediately consumed in an airtight container in the fridge for up to 5 days.
Enjoy!
