This robust, sweet-tart jam makes a stunning appetizer spread on toasted baguette slices and topped with herbed goat cheese.  Stir leftovers into pasta or pizza sauce, or tuck into a grilled cheese or roast turkey sandwich.

Sun-dried tomato jam

Adapted from Giada De Laurentiis

Yield:  Makes about 2 cups

1 tbsp. olive oil

1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved

1/2 yellow onion, thinly sliced

1 clove garlic, finely chopped

1 c. water

1/2 c. chicken or vegetable stock

1/4 c. red wine vinegar

2 tbsp. granulated sugar

1 tsp. chopped fresh thyme leaves

1/2 tsp. kosher salt, plus more as needed

Freshly ground, black pepper, to taste

Warm a saucepan over medium heat.  Drizzle in olive oil and 1 tbsp. of the reserved sun-dried tomato oil, then add tomatoes and onion.  Cook 5 minutes.  Add garlic and cook,  stirring, until onion is very soft and starting to brown, about 3 minutes more.  Stir in water, stock, vinegar, sugar, thyme, and salt.  Bring to a boil, reduce heat, and simmer, partially covered, for half an hour.  Uncover pan and raise heat so that jam bubbles vigorously, and continue cooking an additional 5 minutes or until reduced and thickened.  Serve warm or at room temperature.

Note: You can substitute dry-packed sun-dried tomatoes for oil-packed (I don’t buy them, because they’re invariably processed on equipment shared with pine nuts, but they will work well in this recipe).  Just soak them first in very hot water until soft and plump, then drain before using.  Use an additional tbsp. olive oil for sauteeing in place of the tomato oil.