Cornmeal Shortcakes With Tomato-Ginger Jam

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. Preheat oven to 400u0b0.
  5. 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 400u0b0 for 15 minutes or until lightly browned. Serve with jam.

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

Taken from www.myrecipes.com/recipe/cornmeal-shortcakes-with-tomato-ginger-jam (may not work)

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