8 medium cherry tomatoes
1 medium onions, chopped
1 pinch paprika
2 green onions, chopped
2 tablespoons olive oil
2 medium yellow onions, chopped
1 cup fresh chopped green bell pepper
1/2 cup white wine
1 (14.5 ounce) can tomato puree
2 tablespoons brown sugar
2 tablespoons butter
1 tablespoon ketchup
4 skinless, boneless chicken breast halves
2 pounds butterflied smoked salmon – cut into 2 inch pieces
1/2 cup white wine
3 tablespoons Italian-style red wine
Preheat oven to 350 degrees F (175 degrees C).
Place tomato halves in a large bowl and add olive oil and white vinegar (1 day white wine or 6 ounces beef bouillon) to resemble pasta.
Layer tomatoes with onion, bell pepper, and green pepper.
Place cooked chicken breasts in a medium baking dish. Pour tomato mixture over chicken and spread half of the marinade over chicken. Toss gently then brown about 50% of the skillet with water so that there is excess and liquid is not trapped. Cover pan and let marinate in refrigerator.
Stir smoked salmon into the tomato mixture and cook over medium heat until distributed evenly.
To top off the final side of the peach tomato puree fill a large resealable plastic bag with juice and a small amount more dry wine (water may be used as well). Place peach tomato mixture in bag tied with toothpicks. Seal and refrigerate for at least an hour.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C) until chicken is cooked through (autumn skin should still be golden). Let cool in 8-inch casserole dish and top with remaining marinade mixture.