Grand Central Tomato Relish

1/4 c sliced sun-dried tomatoes (dry-packed)
1/4 c olive oil
1 large white onion, diced
1 large leek, diced
1-28oz can diced tomatoes, drained, juices reserved
2 tbsp firmly packed brown sugar
3 tbsp balsamic vinegar
1 tbsp salt

In a small bowl, cover sun-dried tomatoes with boiling water. Let sit until soft, about 10 mins. Drain, reserving the soaking liquid, puree in a food processor. Add a little of the soaking liquid if hte puree is too stiff. Set Aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until they begin to caramelize, about 10 mins. Turn down heat and add diced leeks. Cook until the leeks are tender, 6-8 mins longer.
Combine the reserved juice from the canned tomatoes with the sun-dried tomato puree. Add to the onion-leek mixture in the pan and turn up the heat, stirring until the liquid evaporates.
Add brown sugar, balsamic vinegar and salt. Reduce the heat to low and cook until the sugar and salt are dissolved. Remove from heat, cool and stir in uncooked canned diced tomatoes. Adjust seasoning to taste. Store in the refrigerator for up to 4 weeks or freeze for up to 6 months.

Number of Servings: 16

Recipe submitted by SparkPeople user BOMBFUNK2.