Sun Dried Tomato Jam Recipe

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This sophisticated spread can be used as a sandwich condiment or dip. Spoon on slices of toasted baguette or stir into soups and sauces. Any leftovers can be mixed with a little extra-virgin olive oil, and tossed with hot pasta for an easy weeknight dinner.


Sun Dried Tomato Jam

  • 1/2 cup, plus 2 tablespoons extra-virgin olive oil, divided
  • 1 head of garlic (140 grams), unpeeled
  • 2 large (500 grams) sweet onions, unpeeled
  • 12 dried (56 grams) sun-dried tomatoes
  • ¼ teaspoon salt, more to taste if desired
  • ⅛ teaspoon cayenne pepper


  1. Preheat the oven to 350°F. Line a baking sheet with foil and coat with 1 tablespoon of the oil.
  2. Slice off and discard the bottom of the garlic head. Halve the onions. Place the vegetables, cut sides down, on the prepared baking sheet. Drizzle with 1 tablespoon oil. Cover with aluminum foil. Bake until the garlic and onions are very soft and caramelized, about 1 hour. The onions should be easy to pierce with a knife.
  3. Meanwhile, combine the sun-dried tomatoes and ½ cup olive oil in a small saucepan over low heat. Cook, uncovered, over the lowest possible heat for 20 minutes. Turn off the heat and set aside to cool.
  4. When the garlic and onions are cool enough to handle, push the garlic cloves and onions from their skins, and place in a food processor. Add the sun-dried tomatoes and 2 tablespoons of the sun-dried tomato oil from the saucepan. Process, adding additional oil, 1 tablespoon at a time to achieve a thick, pureed consistency. Add the salt and cayenne, and process until smooth. Taste, and adjust the seasoning as needed. Store in an airtight container for up to 1 week or freeze for 2 months.

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