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Pan-Roasted Tomatoes with Quick Balsamic Jam

Pan-Roasted Tomatoes with Quick Balsamic Jam
Yields
4 servings

This quick, no hassle, one pan tomato dish is a great way to complement a variety of main dishes. 

Click here to watch how to make this recipe.

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ingredients

1
lbs heirloom cherry tomatoes
½
cup diced red onion (¼-inch dice)
½
cup balsamic vinegar
½
tsp confectioners' sugar
1
Tbsp flaky sea salt, such as Maldon
Extra-virgin olive oil, for drizzling
2
Tbsp thinly sliced fresh basil
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directions

Step 1

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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