Cami's Sun Dried Tomato Jam

These are so elegant! I think they would be great served at a restaurant as an appetizer or at a fancy dinner party.

I love the flavor. It is very savory and rich. Thanks to Danielle's suggestion I decreased the sugar by half and that seemed to help with the sweetness. I think it was just right. My husband doesn't usually like sun dried tomatoes but he thought this was really good. I think the onions have the dominant flavor.

These take a while to make, so I can see the advantage to making a huge batch. In the future I will probably do that. Hyeyoung, does it freeze well?

Danielle's Sun Dried Tomato Jam

I have mixed feelings about this tomato jam, and I can't really explain why. Every time I taste it, I experience the same thing -- half of my brain is saying, "Yum! This tastes good!" and the other half is saying, "Um, there's something there that just doesn't work for me. Jury's still out on it." The half of my brain that thinks it tastes really good has the edge, but I can't say I totally love it. I really want to love it, but every time I eat it there's a little something there...

That being said, I love the look of these little crostinis. I got a thin little french baguette, and these made perfect, beautiful little bite-sized appetizers -- which I promptly served to myself for lunch. :)

A couple of side notes -- I liked this better warm than cold or room temp. Also, I know this is supposed to be a "jam", but I think I might have liked it better without the sugar. You know, more savory and less sweet.