Summer Eats Series: Tomato Jam
If ever you have seen that famous commercial in which they state "I put that s*** on everything" this dish gives that condiment a run for their money. I use this on steaks after they rest, toss it hot whole mini potatoes I've cooked, add it as a finishing to grilled chicken breasts and will even toss it with roasted broccoli. It is my go to condiment for heightened flavor fast as well as what I make when I have an abundance of tomatoes on hand. I sometimes put in mushrooms but you can omit if it's not your jam (see how I did that play on words lol) but what you have to do is caramelize the onions. Game changer. Acidic and sweet and everything good in the taste bud world. Try it, I'd love to know your thoughts!
Ingredients:
Half of a container of cherry tomatoes halved
medium onion sliced thin
1/2 cup slice mushrooms of your choice
8 tablespoons good olive oil
3 tbs. butter
3 tablespoons balsamic vinegar
3 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 15 minutes, until the tomatoes are start to concentrate and beginning to caramelize. Add caramelized onions at this point and mushrooms and rest of vinegar and oil and toss to combine. Finish the caramelization of all ingredients by letting it cook for 15 more minutes. Serve warm or at room temperature.