Pan-Roasted Tomatoes with Quick Balsamic Jam
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 78
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 394
- Total: 15 min
- Active: 15 min
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.