Grilled Tomato Jam
Serves 4
Recipe By: Bobby Flay
5 plum tomatoes
1 serrano chile
2 tablespoons vegetable oil -- plus more for grilling
Salt and freshly ground pepper
1 small Spanish onion -- chopped
3 tablespoons balsamic vinegar
pinch saffron
Heat grill to high. Brush tomatoes and serrano with oil and season
with salt and pepper. Grill tomatoes and serrano on all sides until
charred. Remove from the grill and coarsely chop.
Heat oil in a medium saucepan on the grates of the grill or on the
side burners. Add the onion and cook until soft. Add the tomatoes,
serrano, balsamic vinegar, and saffron and cook until thickened.
Season with salt and pepper. Transfer to a bowl and let cool to room
temperature before serving.
Recipe Notes
Great on a chicken sandwich with some herbed greek yogurt.
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