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Originally shared on the web 03/23/2017

8 roma tomatoes, divided
3/4 c. balsamic vinegar
1/4 c. fresh basil, thinly sliced
2 T. olive oil
1 clove garlic, minced
1/2 t. salt
4 boneless, skinless chicken breasts

Cut 4 tomatoes into quarters and place in a food processor; add vinegar, basil, oil, garlic and salt. Cover an process until smooth. Pour 1/2 c. of tomato mixture into a small bowl; cover and refrigerate until serving time. Pour remaining tomato mixture into a large plastic zipping bag; add chicken. Seal bag; turn to coat and refrigerate for one hour. Remove chicken from bag, discarding marinade. Grill chicken, covered, over medium heat for 4 to 6 minutes per side, until golden and juices run clear. Cut remaining tomatoes in half; gill for 2 to 3 minutes per side, until tender. Serve chicken with grilled tomatoes and reserved tomato mixture. Serves 4.