This all started with 2 cups of on-their-last-leg sweet grape tomatoes. Theoretically, there’s nothing wrong with these little guys; they are just a little more mushy. But who wants mushy tomatoes in a salad? Not this gal.
However, something wonderful happens to the wrinkly tomatoes in the oven; they become even sweeter and the afore-mentioned mushiness becomes is an asset. The tomatoes break down easily into a deliciously stewed pile of sweet goodness. It sounds crazy but a simple mix of baked tomatoes tastes absolutely velvety when cooked down like this.
I can’t think of a better way to top some chicken.
While this is wonderful as an entrée (over rice pilaf or a vegetable) I love the idea of using this sweet, tangy flavor combination in other ways:
- Dice the chicken and toss everything into some cooked gemelli pasta.
- Dice the chicken and spread over a baked pizza crust with a few slices of fresh mozzarella and a sprinkle of fresh basil
- Stuff the whole thing into a warm baguette with feta cheese and arugula.
Are you drooling yet?
Chicken and Sweet Tomato Bake
Serves 2, Time: 30 minutes
2 tbs olive oil
4 garlic cloves, minced
1 yellow onion, sliced thinly
2 c. (16oz) sweet grape tomatoes, halved
1 tbs Italian seasoning (or whatever you prefer)
Black pepper, Sea salt
2 (8oz – 10oz ) boneless, skinless chicken breasts or thighs, halved (4 pieces in total)
2 tbs Parmesan cheese, freshly shaved (optional)
Pre-heat oven to 350. In a shallow baking dish (8×8), combine first five ingredients, stirring well to ensure the vegetables are coated. Taste here; add more salt/pepper as desired. Add chicken, tossing to ensure that the chicken gets soaked in the tomato mixture. Bake for 25-30 minutes or until chicken is white all the way through (internal temp of 165). If you wish, sprinkle a little Parmesan over the chicken; but it is fantastic all on its own. Serves 2 .
We need Wonka Vision. Now.