Fresh Tomato and Basil Sauce

This recipe tastes like summer. It can be simply tossed with your favorite pasta, or add chicken, shrimp, or Italian sausages (our favorite).



3 Lbs tomatoes
1/2 Cup chopped fresh basil
2 Small garlic cloves, finely minced and slightly smashed
2 Tablespoons fresh lemon juice
1 Tablespoon Basalmic vinegar
1 Teaspoon salt
1/2 Teaspoon sugar (optional)
1/2 Teaspoon black pepper

Heat a large pot to boiling. Add 1.5 lbs of the tomatoes for 20-30 seconds, then drain into ice water. This makes the skins slip off without cooking the tomatoes.
Once skins are removed, chop, remove most seeds and toss into large bowl. Cut remaining tomatoes in half. With a large hole grater placed over the bowl of tomatoes, run the tomatoes over the grates in a way that leaves only the skins behind. Throw the skins in your compost!
Add garlic, lemon juice, basalmic vinegar salt, sugar (if using), and pepper. If not using Basalmic vinegar, add another 1/2 teaspoon sugar.
You're done!
Wait at least 15 minutes before serving. The sauce can be kept at room temperature for a few hours, and refrigerated for 2-3 days.

Serves 4-6

CHICKEN MARSALA

1 3/4 cups reduced-sodium chicken broth (14 fl oz) reduced to 3/4 cup
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter, or Earth Balance Margarine
10 oz mushrooms, trimmed and thinly sliced
1 Tablesoon finely chopped fresh sage
1/4 teaspoon Kosher sea salt
1/4 teaspoon course ground black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream or Evaporated Goat Milk
1 teaspoon fresh lemon juice

Put oven rack in middle position and preheat oven to 200°F.

To reduce broth, bring to a boil in a 2-quart saucepan over high heat, uncovered, until reduced to about 3/4 cup, about 15 - 20 minutes.

Saute shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Makes 4 servings.