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Categories:
cherry tomatoes olive oil onion apple fresh ginger brown sugar water fresh basil cider vinegar salt freshly ground black pepper flour yellow cornmeal baking powder salt milk olive oil lemon juice cooking spray
Viewed: 42 - Published at: 7 years agoIngredients
- Jam:
- 1 1/2 pounds cherry tomatoes
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1/2 cup diced peeled Granny Smith apple
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons brown sugar
- 2/3 cup water
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Shortcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup fat-free milk
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Cooking spray
Method
- Preheat broiler.
- To prepare jam, arrange the cherry tomatoes in a single layer on a jelly-roll pan. Broil for 20 minutes or until browned, stirring occasionally.
- Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onion, apple, and ginger; saute 5 minutes or until tender. Add sugar; cook 1 minute. Add tomatoes, water, and the next 4 ingredients (through pepper), and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 45 minutes). Remove from heat; cool.
- Preheat oven to 400°.
- To prepare shortcakes, lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil, and juice; add to flour mixture. Stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough into a 1/2-inch thickness. Cut with a 2 1/2-inch round cutter into 12 rounds; place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Serve with jam.
