Here's a quick one for grilled chicken breasts, or anything else you like to grill:

1 cup cherry tomatoes
2 Tblsp.olive oil
1 tsp. crushed garlic
2 Tblsp. balsamic vinegar
2 Tblsp. sliced basil leaves

Add olive oil to skillet and heat, then add the cherry tomatoes and garlic. Cook tomatoes until they are just softening, then add the balsamic vinegar and basil leaves. Simmer a few minutes and then pour over the grilled chicken breasts. It can be made ahead and reheated.

Marcia (whose garden runneth over with cherry tomatoes)

quote:

Marcia (whose garden runneth over with cherry tomatoes)

Marcia - have you ever trued roasting the cherry tomatoes first? You have no idea what an intense flavour they develop!

I do what I call panfried-sundried tomatoes.

same thing..
garlic ( slices)
olive oil
chili pepper flakes

quick panfrying of the cherry tomatoes, cut in half.
Pinch of salt..
HIGH HEAT which carmelizes them
and then the splash of balsamic!
WOW

I like the kick of chili with the sweet and tart of the balsamic.
great as a pasta sauce with tiny bit of basil and shaved parmesan.

Jerry,
I slow-roasted a pan of roma tomatoes the other day, so I know what you mean.
This is meant to be a quicky, plus the burst of juice from the tomatoes adds to the sauce with the olive oil and the balsamic.
Marcia

This sounds great over fresh angel hair pasta!

Deb,

I agree, just have never done that, but thanks for the idea.

Marcia

Please try it. A simple pleasure! Fresh pasta, basil, the tomatoes and a little parma...yum!