Pan-Roasted Tomatoes with Quick Balsamic Jam Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 pound heirloom cherry tomatoes
• 1/2 cup diced red onion (1/4-inch dice)
• 1/2 cup balsamic vinegar
• 1/2 teaspoon confectioners' sugar
• 1 tablespoon flaky sea salt, such as Maldon
• Extra-virgin olive oil, for drizzling
• 2 tablespoons thinly sliced fresh basil