Tomato Jam

Tomato Jam

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  • Each serving
  • 60 cal
  • 2.5g fat (0g sat)
  • 0mg chol
  • 105mg sodium
  • 10g carb
  • 1g fiber
  • 1g protein


  • 1 tablespoon extra virgin olive oil
  • 1/2 cup diced red onion
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup red wine vinegar
  • 3 whole tomatoes, diced, plus juice, or one 14.4-ounce can diced tomatoes


Heat the olive oil over medium-high heat in a medium saucepan. Add onion, rosemary and salt and cook until the onions start to brown, about 5 to 7 minutes.

Add the brown sugar, orange zest, oregano and basil, along with the vinegar; reduce sauce to a glaze. Add the tomatoes and cook to a jam consistency, about 10 minutes longer.

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