Prep: 20 minutes plus cooling
Cook: 2 hours 35 minutes • Serves: 24
2 shallots, chopped
1 garlic clove, minced
3 pints Market 32 cherry tomatoes
3/4 cup PICS granulated sugar
1/4 cup PICS apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon chopped fresh thyme
1 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1. In large saucepot, heat oil over medium-high heat. Add shallots; cook 2 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally.
2. Add tomatoes, sugar, vinegar, lemon juice, thyme, salt and pepper; heat to a boil. Reduce heat to low; cook 2 1/2 hours or until mixture thickens to jam consistency. Remove from heat and cool; refrigerate in an airtight container up to 1 week. Makes about 3 cups.
Approximate nutritional values per serving (2 tablespoons):
52 Calories, 1g Fat, 0g Saturated, 0mg Cholesterol,
132mg Sodium, 11g Carbohydrates, 1g Fiber, 1g Protein