The idea for this meal came from the fresh herbs that our growing like crazy in our garden. The basil & oregano said make tomato sauce to me but I wanted one that was full of fresh flavor & didn't need to be cooked inside. The cherry tomatoes for this are grilled on skewers until soft & then their heat wilts the fresh herbs bringing the flavors together. Matt would have liked the tomatoes to be broken down even more (perhaps with a food processor or blender) for a more saucy texture. I liked them just smooshed with a fork for a chunky sauce where you could still see the grill marks on the tomato skins.
Grilled Tomato Sauce
9-oz cherry or strawberry tomatoes
1/4 c fresh basil, chopped
1 T fresh parsley, chopped
1/2 T fresh oregano, chopped
1 or 2 cloves garlic, minced
1 T olive oil
1 T red wine vinegar
salt & pepper
Put the tomatoes on skewers, if bamboo make sure to soak them in water for about 1/2 hour first. Cook over a medium direct heat on the grill until soft & brown. Keep an eye on them because if they get too soft you'll lose them too the fire.
Put the chopped herbs & garlic into a medium bowl. When the tomatoes are brown & soft take them off the grill & put them in the bowl with the herbs. Use a fork to smash the tomatoes into a chunky sauce. Stir in the olive oil & vinegar. Salt & pepper to taste.
We served the sauce over grilled chicken breast with freshly grated Parmesan & mozzarella. There was just enough to also serve it over a small side of pasta.