Sun-Dried Tomato Balsamic Glaze

Sun-Dried Tomato Balsamic Glaze

Tangy balsamic simmered with sun-dried tomatoes into a thick, savory-sweet glaze.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This glaze reduces balsamic vinegar with chopped sun-dried tomatoes, garlic, and a touch of honey until syrupy and deeply concentrated. Drizzle it over grilled chicken, roasted vegetables, crostini, or a wheel of baked goat cheese for a tangy, umami-rich finishing touch.

Ingredients

  • 2 cups balsamic vinegar
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.

  2. Pour in the balsamic vinegar and add the chopped sun-dried tomatoes, honey, salt, pepper, and red pepper flakes. Stir to combine and bring to a gentle boil.

  3. Reduce heat to low and simmer uncovered, stirring occasionally, until the mixture thickens into a syrupy glaze that coats the back of a spoon, about 25 minutes.

  4. Remove from heat and let cool to room temperature; the glaze will continue to thicken as it cools.

  5. Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks; bring to room temperature before using.

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    Sun-Dried Tomato Balsamic Glaze

    This glaze reduces balsamic vinegar with chopped sun-dried tomatoes, garlic, and a touch of honey until syrupy and deeply concentrated. Drizzle it over grilled chicken, roasted vegetables, crostini, or a wheel of baked goat cheese for a tangy, umami-rich finishing touch.

    30 min 16 oz 45 cal

    Ingredients

    • 2 cups balsamic vinegar
    • 1/2 cup sun-dried tomatoes, packed in oil, drained and finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons honey
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon red pepper flakes

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.

    2. 2

      Pour in the balsamic vinegar and add the chopped sun-dried tomatoes, honey, salt, pepper, and red pepper flakes. Stir to combine and bring to a gentle boil.

    3. 3

      Reduce heat to low and simmer uncovered, stirring occasionally, until the mixture thickens into a syrupy glaze that coats the back of a spoon, about 25 minutes.

    4. 4

      Remove from heat and let cool to room temperature; the glaze will continue to thicken as it cools.

    5. 5

      Transfer to a jar or airtight container. Store in the refrigerator for up to 2 weeks; bring to room temperature before using.