Cornmeal Shortcakes with Tomato-Ginger Jam

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons brown sugar 
• 1.5 pounds cherry tomatoes 
• 2 tablespoons cider vinegar 
• 0.7 cup milk fat-free
• 2 tablespoons basil fresh thinly sliced
• 2 tablespoons ginger fresh minced peeled
• 0.5 cup apples i use 2 granny smith apples diced peeled
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 0.3 teaspoon salt 
• 1.5 cups self-rising flour 
• 0.7 cup water 
• 1.3 cups cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• broiler
• measuring cup

Directions

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.
4. Add the onion, apple, and ginger; saut 5 minutes or until tender.
5. Add sugar; cook 1 minute.
6. 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).
7. Remove from heat; cool.
8. Preheat oven to 40
9. To prepare shortcakes, lightly spoon flour and cornmeal into dry measuring cups; level with a knife.
10. 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.
11. 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.
12. Roll dough into a 1/2-inch thickness.
13. Cut with a 2 1/2-inch round cutter into 12 rounds; place on a baking sheet coated with cooking spray.
14. Bake at 400 for 15 minutes or until lightly browned.
15. Serve with jam.