Pan-Roasted Balsamic Tomato Jam

PAN-ROASTED BALSAMIC TOMATO JAM
1 lb. cherry tomatoes
½ c. diced red onion
½ c. balsamic vinegar
½ t. powdered sugar
Sea salt, black pepper to taste
Extra-virgin olive oil, for drizzling
1/3 c. thinly sliced fresh basil
1. Heat large cast-iron skillet over high heat until smoking.
2. Add tomatoes to dry pan and cook, turning a few times, until charred on all sides but still holding shape, 3-4 minutes.
3. Add onions and pour in vinegar.
4. Stir in sugar until dissolved.
5. Cook, stirring often, until onions soften and vinegar thickens, 3-5 minutes.
6. Onions should retain some bite and vinegar should be reduced and be slightly syrupy.
7. Pour into serving bowl. Scrape all contents of the skillet.
8. Season with salt and pepper.
9. Drizzle with olive oil over the top. Garnish with basil.
*****This makes a great side or even added to pastas or topping for chicken or fish.