Tomato and Roasted Red Pepper Jam

Ingredients

• 2 tbsp (25 mL) olive oil
• 1 cup (250 mL) diced onion
• 2 cloves garlic, finely chopped
• 2 cups (500 mL) halved grape or cherry tomatoes
• 1/2 cup (125 mL) chopped drained oil-packed dried tomatoes, patted dry
• 1/2 cup (125 mL) chopped drained canned roasted red peppers, patted dry
• 1/2 cup (125 mL) tomato juice
• 1/4 cup (50 mL) balsamic vinegar
• 2 tbsp (25 mL) fancy molasses
• 1/4 cup (50 mL) chopped fresh parsley
• 2 tsp (10 mL) fresh thyme leaves
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) freshly ground pepper

Directions

1. Heat oil in a medium nonstick saucepan over medium-low heat. Add onion and sauté until golden, about 10 minutes. Add garlic and sauté for 2 minutes. Add next 6 ingredients (tomatoes through molasses) and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes. Uncover and simmer, stirring occasionally, until mixture is thickened and most of liquid is evaporated, about 30 minutes.
2. Transfer tomato mixture to a food processor. Process, using an on/off motion, until almost smooth. Do not overprocess. Add parsley, thyme, salt and pepper; process just to combine. Transfer to a bowl; cool to room temperature. May be refrigerated for up to 2 days or frozen for up to 1 month. Makes about 2 cups (500 mL).