> Tomato Jam

1 16oz. can diced tomatoes
½ cup red wine vinegar
½ cup sugar
½ yellow onion (diced small)
1 garlic clove (smashed and chopped)
¼ cup golden raisins
1 orange (zested and juiced)

Place all ingredients into a heavy bottomed sauce pot. Reduce on low heat while stirring frequently over about a ½ hour or until the mixture reaches a jam like consistency. Store in the refrigerator for up to 2 weeks.

Previous Recipes:
January 2011 - St. James Wild Rice Soup
February 2011 - Cured Salmon with Mustard Sauce
March 2011 - Butternut Squash Bisque
April 2011 - Banana Dressing
May 2011 - Strawberry Vinaigrette
June 2011 - Summer Caesar Dressing
July 2011 - Chipotle Ketchup
August 2011 - Hummus
September 2011 - Steak Sauce
October 2011 - Thank You Cookies
November 2011 - Town Talk Diner - Brat Burger
December 2011 - Tomato Jam