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Tomato Recipes

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2 pints stemmed cherry tomatoes, large ones cut into quarters, smaller ones cut in half

1 medium onion, finely chopped (about 1 cup)

1/4 cup extra-virgin olive oil

Salt

Freshly ground black pepper

1 1/2 pounds thin-sliced boneless, skinless chicken breasts (eight 1/4 -inch slices)

1 tablespoon vegetable oil

1 tablespoon unsalted butter

Preheat the oven to 300 degrees.

In a large bowl, toss together the cherry tomatoes, onion and oil; add salt and pepper to taste. Transfer to a shallow baking dish or roasting pan, about 9 by 11 inches. Bake until the tomatoes are soft and the mixture bubbles, 50 to 60 minutes. Set aside and keep warm.

About 15 minutes before the tomatoes are finished, start cooking the chicken. Sprinkle the scallopine with salt and pepper to taste. In a large frying pan over medium-high heat, add the vegetable oil and butter. When the butter has melted and the oil mixture is hot, working in batches, add enough chicken cutlets to fit in the pan without crowding. Cook until lightly browned on one side, 2 to 3 minutes, then turn the pieces over and cook another 2 to 3 minutes or until cooked through. Set aside and keep warm.

Divide the scallopine among individual plates. Spoon 1/4 of the roasted tomato mixture down the center of each portion. Serve immediately.

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