Cornmeal Shortcakes with Tomato-Ginger Jam

Ingredients

• 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

Preparation

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; sauté 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 400º.
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 400º for 15 minutes or until lightly browned. Serve with jam.