Fried Green Tomatoes with Roasted Red Pepper Jam

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Fried Green Tomatoes with Roasted Red Pepper Jam
1 cup all-purpose flour 1 cup yellow cornmeal 1/2 tsp. salt 1/2 tsp. pepper 4 green tomatoes, sliced 1 qt. buttermilk 1/2 cup canola oil Roasted Red Pepper Jam 2 large red bell peppers, roasted 1 large red onion, chopped 4 garlic cloves, roasted and chopped 1 ripe tomato, seeded 1/3 cup sugar 1/4 cup balsamic vinegar
Mix flour, cornmeal, salt, and pepper in a wide dish. Soak tomatoes in buttermilk approximately 20 minutes. In a skillet, heat canola oil. Remove tomatoes from buttermilk, dredge in flour mixture, and fry until golden brown, turning if needed. Place on paper towels to absorb excess oil. Serve with roasted red pepper jam. Roasted Red Pepper Jam Preheat oven to 450°F. Place peppers in a pan on top oven rack. Turn with tongs every three to five minutes so peppers roast evenly. When cool, rub the skin off with a paper towel. Chop peppers. In a pan, sauté onion until soft. Add peppers, garlic, tomato, sugar, and balsamic vinegar. Simmer for 45 minutes to an hour until the consistency of jam, stirring occasionally. Serve warm or cold with tomatoes.