Pan-Roasted Tomatoes with Quick Balsamic Jam

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound heirloom cherry tomatoes
  • 1/2 cup diced red onion (1/4-inch dice)
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon confectioners' sugar
  • 1 tablespoon flaky sea salt, such as Maldon
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons thinly sliced fresh basil
Directions
  • Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.


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