Two of my favorite foodie things about summer… grilling out and straight-from-the-garden-TOMATOES! Combine those two things and, seriously, what could be better?
GRILLED CHICKEN BREASTS W/ ROADSTED YELLOW TOMATO SAUCE
Calories per serving: 239
4 yellow tomatoes, halved crosswise and seeded
1 1/2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
3 tbsp chopped fresh basil
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless, boneless chicken breast halves
2 tbsp chopped fresh flat-leap parsley
1 tbsp chopped fresh thyme
Heat grill or broiler. Position cooking rach 4-6 in. away from heat source.
Arrange the tomatoes skin side down on the grill rack or broiler pan lined with foil. Grill or broil until the skins begin to blacken (about 5 min). Transfer to a bowl, cover with plastic wrap, and let steam until skins loosen (about 10 min).
In a small frying pan, heat the olive oil over medium heat. Add garlic and saute until softened (about 1 min) Remove from the heat and set aside.
Core and peel tomatoes. In a blender or food processor, combine tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tbsp of the basil, 1/2 tsp salt and 1/8 tsp of the pepper.
Sprinkle the chicken breasts with the remaining 1/4 tsp salt and 1/8 tsp pepper. In a shallow dish, stir together the parsley, thyme, and remaining basil. Dredge the chicken through herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink in the middle (about 4 min each side).
Transfer chicken breasted to individual plates and spoon the tomato sauce on top.
YELLOW PEAR AND CHERRY TOMATO SAUCE
1 1/2 cups yellow pear tomatoes, halved
1 1/2 cups orange cherry tomatoes, halved
1 1/2 cups red cherry tomatoes, halved
4 large dresh basil leaves, cut into thin strips
For the Vinaigrette:
2 tbsp sherry vinegar or red wine vinegar
1 tbsp minced shallot
1 tbsp extra virgin olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
To make the vinaigrette, in a small bowl, combine vinegar and shallot and let stand for 15 minutes. Then add olive oil, salt and pepper. Whisk until well blended.
In a large serving or salad bowl, toss together all of the tomatoes. Pour the vinaigrette over the tomatoes, add basil shreds, and toss gently to mix well and coat evenly.