Place a medium saucepan
over medium heat. Add the chopped sun-dried tomatoes
, 1 tablespoon of the reserved sun-dried tomato oil, olive oil
, onion, and garlic. Stir and cook until the onions
are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer
, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.