Smoky Sun-Dried Tomato Jam

Difficulty: Intermediate

Servings: 8

Best Season: Suitable throughout the year

Description

This is a versatile condiment that transforms sun-dried tomatoes into a rich, complex jam. The core characteristic is the deep, umami-rich flavor of tomatoes combined with a noticeable smoky element (from using smoked sun-dried tomatoes). This savory base is balanced by the sweetness of brown sugar and the acidity of red wine vinegar and onion/garlic, resulting in a thick, glossy spreadable consistency. It offers a balanced flavor profile that is sweet, tangy, and savory, with a pronounced, complex smoky finish.

Ingredients

8 oz smoked and dried tomatoes packed in olive oil (drain, reserving the oil)
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 Tbsp of the reserved tomato oil (or extra virgin olive oil if needed)
1/4 cup brown sugar (or granulated sugar, adjust to your preferred sweetness)
1/2 cups vegetable or chicken broth
1/4 cup red wine vinegar (or balsamic vinegar for more richness)
1 tsp dried thyme (or Herbs de Provence)
1/2 tsp Kosher salt (taste before adding, as dried tomatoes can be salty)
1/2 tsp freshly ground black pepper

Instructions

1
Drain the jar of smoked and dried tomatoes, reserving a few tablespoons of the oil. Coarsely chop the dried tomatoes.
2
Place a medium saucepan or heavy-bottomed pot over medium heat. Add the 2 tablespoons of reserved tomato oil, the chopped onion, and the minced garlic. Sauté for 5-8 minutes until the onions are soft, translucent, and just beginning to brown.
3
Stir in the chopped smoked dried tomatoes, brown sugar, thyme, salt, and pepper. Cook for 1 minute, stirring to coat the tomatoes in the oil and spices.
4
Pour in the broth and red wine vinegar. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it gently cook for 30 minutes.
5
Remove the cover, increase the heat to medium-low, and continue to simmer, stirring frequently. This step reduces the liquid and thickens the jam. Cook for 10-15 minutes until the mixture is glossy and holds its shape on a spoon.
6
Remove the pot from the heat and allow the jam to cool slightly. It will thicken even more as it cools.
7
Transfer the jam to an airtight container and store in the refrigerator for up to 2 weeks.

Note

To smoke your own Roma tomatoes:

1. Halve the Roma tomatoes.

2. Drizzle with EVOO and season with Smokehouse AP Rub.

3. Smoke with your favorite wood for 6 hours at 200°F.

4. Transfer to the oven for an additional 2 hours at 200°F to finish drying.

5. After cooling, remove the skins and pack in EVOO.

Read it online: https://brinnerbites.com/recipe/smoky-sun-dried-tomato-jam/