• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried oregano
• 2 tablespoons brown sugar
• Pinch salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Stir in the garlic and let cook for another 2 minutes. Add all the remaining jam ingredients, except the parsley. Stir in 1/4 cup of water along with the onions and bring to a simmer. Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and the tomatoes are soft. Remove from the heat and stir in the parsley.

Serve on Italian Chicken Sliders (chicken breast with mozzarella cheese and turkey bacon [plus bacon salt] on a roll, topped with a fresh basil leaf).

tags: vegetarian, vegan, pareve

source: http://www.foodnetwork.com/recipes/brian-boitano/italian-chicken-sliders-with-tomato-jam-recipe/index.html