For our latest installment in the Savory Jam Chronicles, we offer you the one that started it all. It’s an origin story, if you will. We made reference to this recipe in our first savory jam post back in August, and we figured it was about time we shared it on the blog. Giving credit where credit is due, this is based on a recipe from Giada de Laurentiis. Once we tried it, obviously we were hooked. We’ve tinkered with it over the years, because it’s what we do, and this is the version that has become a staple in the fridge.
Firstly, we doubled the recipe as a standard. Frankly, we got tired of running out of it in two days. Doubling it also facilitated a few other modifications, such as reducing the amount of liquid, which cuts the amount of time that it takes to reduce and thicken the jam. As for the liquid itself, we eliminated the water altogether, and swapped in vegetable stock for the chicken stock called for in the original recipe. This necessitated cutting the amount of salt, as well, but it had the added advantage of making the jam vegetarian. Meatless Monday bonus.
Also, the thyme sprigs gave way to Herbes de Provence. It’s a broader flavor palate, and proved to be a welcome addition to this already wonderful recipe. In that same vein, the regular white sugar has been replaced with dark brown sugar to impart a deeper caramel note to the finished jam in less time. It’s cheating a bit, we know, but you can’t argue with the results.
These tweaks are a testament to the versatility of this recipe. If there is a particular herb or spice that you love, put it into the pan (a little smoked paprika is fantastic). You can cut back the amount of sugar if you need to, or even eliminate it altogether. Just cook the onions and tomatoes at a slightly higher temperature for a little longer to caramelize them further and develop their natural sugars. This condiment is a bit of a work horse, as are all of the savory jam recipes on this blog. It is but one of the many reasons why we love them so.
In her original recipe, Giada spreads crostini with creamy goat cheese and then tops them with a spoonful of the jam. Simple and spectacularly delicious, it makes a perfect last minute appetizer for impromptu gatherings. Pair it with a crisp, citrus-y white (we love a good New Zealand sauvignon blanc), and it’s a party. Other great uses for this jam include whisking it into a frittata, folding it into an omelette, adding it to ALL of the sandwiches, burgers and hot dogs, or just spooning a bit of it onto a main course for some added flavor. We’ve also stirred a spoonful of it into tomato soup for a little kick of flavor and texture. We’ll say it again, Work Horse.
A jar of this jewel-toned scrumptiousness has also been known to make its way into the luggage for long weekend getaways. Try it out and you’ll understand why. Get creative with it and enjoy. Whatever dish it ends up in, it adds a plethora of flavors in one fell swoop, which is infinitely better than hauling a grocery cart of ingredients off to a vacation rental. It’s simple, convenient and space-saving, which leaves more room in the suitcases for wine. Duh.
Stay tuned for another original recipe that puts this jam to wonderful use… (Yeah, we know. Tease, tease, tease…)
- 2 (8-ounce) jars sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup brown sugar
- ½ cup red wine vinegar
- 2 cups vegetable stock
- 1 teaspoon dried thyme (we usually use herbes de Provence instead)
- ¾ teaspoon salt
- 1 teaspoon freshly ground black pepper
- Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, ¼ cup of the reserved sun-dried tomato oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 8 to 10 minutes.
- Add the sugar, vinegar, stock, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Remove the cover, increase heat to medium, and boil, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam, about 15 more minutes. Remove from the heat, let cool and serve.
Adapted from Giada de Laurentiis.
sasha says
Is it possible to use the tomatoes that were not jarred in oil?