BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS
ROASTED TOMATO BASIL "JAM"
4 pints Roma cherry tomato, assorted, cleaned, whole
EVOO, as needed to coat
Salt, pepper, coriander to taste
3 Tablespoons butter
1 red onion, minced
1/4 cup aged balsamic
6 Tablespoon water
8 basil leaves, chiffonade at last minute
2 Tablespoons balsamic
Preheat oven to 400F. Lightly toss tomatoes in EVOO to coat and place on shallow bare pan. Season lightly with SPC. Put into oven for 20-30 minutes or until skins wrinkle and pop.
Melt butter until just brown, add onion and cook to translucent. Add first balsamic and water and cook over medium heat until liquid in pan is almost gone.
Add tomatoes and second balsamic vinegar and toss to combine. Chiffonade the basil leaves and garnish tomatoes just before serving.
Refrigerate leftover or until if made ahead, refrigerate until needed. At service reheat to serve hot. Also good as a cold condiment.