Sun-Dried Tomato Jam

Cooking With Rania - "Gifts from the Kitchen"
KDKA Pittsburgh Today Live 11/30/2011

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Sun-Dried Tomato Jam

3 medium onions – cut into halves and then thinly sliced
2 – 3 tablespoons extra virgin olive oil
¼ cup sugar
¼ teaspoon red pepper flakes
3 garlic cloves, minced
3 (7-ounce) jars oil-packed sun-dried tomatoes, drained and coarsely chopped
¼ cup dried cherries
½ cup red wine vinegar
¼ cup red wine
2 tablespoons finely chopped fresh rosemary
Sea salt to taste

Cook onions in olive oil with sugar, salt, pepper, red pepper flakes and garlic, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.

Add tomatoes, dried cherries, red wine vinegar and red wine and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Add in chopped fresh rosemary and season to taste with sea salt. Serve at room temperature.

Store in refrigerator for up to two weeks.

Pack in pretty jars with festive ribbons. This jam is great served with pork, chicken or lamb. It’s also a great served with Brie and baguettes of French bread for a quick hors d’oeuvre.

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