Cornmeal adds a delightful crunch to the shortcakes, which are a twist on everyday biscuits. Tomato jam offers a great way to use up ripe late-summer tomatoes; broiling them first brings out their rich, sweet flavor. Serve the jam chilled or at room temperature. Cover and refrigerate any leftover jam in a nonreactive container, such as a glass bowl, for up to a week.
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
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
How to Make It
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; 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.
Preheat oven to 400º.
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.