Tomato Take 2

Hi Becky-

Tomato season isn't over, and I've already one-upped my own posting. The recipe of the season has been bumped from tomato corn salad to chicken with seared cherry tomatoes. Can't pretend that I made this one up, but I do have a few comments.

1) Read the entire recipe before you start- this one goes in and out of the oven so many times that you need to watch which ingredients are added in the beginning/middle/end:
http://www.bonappetit.com/recipes/quick-recipes/2012/08/chicken-with-herb-roasted-tomatoes-and-pan-sauce

2) I know you have a cast iron skillet. For anyone reading this blog who doesn't own a cast iron skillet, buy one... specifically for this recipe. They're listed on Amazon for $20- Loge is a good brand.

3) Grape, heirloom, cherry, roma... any tomato will do, really

4) I don't have Herbes de Provence in the pantry, nor was I going to stock up on a $5 bottle. I know- flippant, considering the demand to purchase a $20 cast iron skillet... the skillet will change your cooking life, the herbs won't. At any rate- sub out the 2 tblsp of Herbes de Provence for 1 tsp dried thyme and 2 tblsp fresh chopped basil. Add the thyme to the tomatoes in the beginning. Stir in the basil at the end, right before serving.

5) Worcestershire sauce + red wine vinegar + tomatoes= magical (sweet/tart/savory all in one bite!)

6) This recipe is flexible enough to use with any protein. Follow cooking times exact if you're using chicken. If using tilapia or other fish, sear on each side 1 minute and bake in the oven 4-5 minutes. Don't check the fish while searing- let it sit in the hot pan a full minute on each side to allow the golden crust to form.

7) The fresh tarragon and parsley are optional, particularly if you used the fresh basil

This is really awesome with ravioli or pasta on the side... the tomatoes act as built-in pasta sauce!