- Yields: About 1 1/2 cups
- Serves: 12
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 60 cal
- 2.5g fat (0g sat)
- 0mg chol
- 105mg sodium
- 10g carb
- 1g fiber
- 1g protein
Ingredients
- 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
Directions
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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