Sun-Dried Tomato Jam - 1pt, 11g carbs, 1.9g fiber

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Sun-Dried Tomato Jam - 1pt, 11g carbs, 1.9g fiber

 

3 cups vertically sliced onion

3 tablespoons sugar

3 garlic cloves, minced

3 (7-ounce) jars oil-packed sun-dried tomatoes,

drained and coarsely chopped

1/2 cup red wine vinegar

1/4 cup red wine

1 cup water

1/2 cup fat-free, less-sodium broth

1 tablespoon finely chopped fresh rosemary

3/4 teaspoon salt

 

 

 

 

 

Heat a medium saucepan over medium-high heat. Add

first 4 ingredients; cook 8 minutes or until tomatoes

are soft, stirring occasionally. Add vinegar and wine;

cook 3 minutes or until liquid is absorbed. Add 1 cup

water and broth; bring to boil. Reduce heat; simmer 45

minutes or until liquid evaporates, stirring

occasionally. Stir in rosemary and salt.

 

Yield: 4 cups (serving size: 1/4 cup)

 

CALORIES 77 (44% from fat); FAT 3.8g (sat 0.5g,mono

2.3g,poly 0.6g); PROTEIN 1.7g; CHOLESTEROL 0.0mg;

CALCIUM 20mg; SODIUM 195mg; FIBER 1.9g; IRON 0.8mg;

CARBOHYDRATE 11g

 

Source: Cooking Light, NOVEMBER 2006

Formatted by Chupa Babi: 12.2.07

 

Spoon this sweet-savory jam into a pretty glass jar,

and tie with a ribbon. You can also attach a rosemary

sprig and a card with serving suggestions--as an

appetizer spread on baguette slices with goat cheese;

as a chutney over [favorites]; or as the sauce for a

pizza with shredded [favorites], goat cheese, and

chives.

 

 

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