Stuffed Hot Peppers With Tomato Onion Jam
Stuffed Peppers
6 to 8 Large to Medium Banana Peppers
1 lb Hot Italian Sausage
Shredded cheese (optional)
Kosher Salt
Fresh Ground Black Pepper
Olive Oil
Tomato Onion Jam
1 Tablespoon Olive Oil
1 Large Onion or 2 Small Onions, thinly sliced (see note 1)
1 teaspoon salt (or to taste), divided
2 pounds tomatoes, about 6 – 7 medium vine tomatoes
3 tablespoons granulated sugar, or to taste (see note 2)
3 tablespoons balsamic vinegar
Preparing The Meal
Begin by heating the olive oil in a large skillet over low heat. When the oil is shimmering, add the sliced onions to the pan and season with a pinch of salt. Spread the onions in an even layer in the bottom of the pan. Cook the onions, stirring ocasionally, until they are deep golden brown, about 40 - 45 minutes.
While onions are cooking, begin preparing the tomatoes. Cut the stem out, and then slice each tomato in half. Remove the seeds and pulp, then dice the tomatoes into small chunks. When the onions have caramelized, turn the heat to medium low, and add the diced tomatoes, balsamic vinegar, sugar, and a pinch of salt. Then, use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.
Cook the mixture, stirring occasionally, until the tomatoes have broken down, and the mixture has began to thicken, about 30 minutes. As the mixture thickens, reduce the heat to low to prevent it from burning. When the mixture has thickened, taste the jam, and season with salt and pepper to taste. If you want the mixture to be a little sweeter, you can add an extra sprinkle of sugar at this time as well. Cook the mixture to continue cooking for an additional minute or two, stirring to fully incorporate the additional salt, pepper, and/or sugar.
For the peppers, begin by preheating your grill. While the grill is heating, wash the peppers and cut a long slit the length of each pepper. Then, remove the seeds and discard. If the banana peppers you're using are very fresh and break easily, blanch them in boiling water for a few seconds to soften them. Divide the hot sausage into 8 equal portions and stuff one portion into each pepper.
When the grill is preheated, turn off heat on one side to allow for indirect cooking. Brush each pepper with olive oil and place on the grill over direct heat. Cook for 5 to 10 minutes, moving occasionally to prevent too much charring. Then, move the peppers to the other side of the grill and close the lid. Continue to cook for an additional 30 minutes. At this point if you want to add cheese, you can top each pepper with shredded cheese. Close the lid and cook until the cheese is golden brown. When the cheese has melted, remove from the grill and allow to cool for at least 10 minutes.
To serve. place several peppers on each plate and top with the tomato jam. Enjoy immediately.