Tuscan Sun-Dried Tomato Jam

• 1 jar (7 ounces) oil-packed sun-dried tomatoes
• 1/2 medium onion, thinly sliced
• 1 garlic clove, minced
• 1 cup water
• 1/2 cup chicken stock
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Drain tomatoes, reserving 1 tablespoon of the oil. Finely chop tomatoes. In a large saucepan, saute tomatoes and onion in reserved oil until onion is tender. Add garlic; cook 1 minute longer.
2. Stir in the water, stock, vinegar, sugar, basil, salt and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Uncover; simmer for 15-20 minutes or until liquid has evaporated and mixture is the consistency of jam. Serve or transfer to an airtight container. Refrigerate up to 1 week.

tomatoes, onion, garlic, water, chicken stock, red wine vinegar, sugar, basil, salt, pepper

Taken from www.tasteofhome.com/recipes/tuscan-sun-dried-tomato-jam/ (may not work)