Cut 4 tomatoes into quarters and place in a food processor; add vinegar, basil, oil, garlic and salt. Cover and process until smooth. Pour 1/2 cup of tomato mixture into a small bowl; cover and refrigerate until serving. Pour remaining tomato mixture into a large plastic zipping bag; add chicken. Seal bag; turn to coat. Refrigerate for one hour. Spray a grill rack with non-stick vegetable spray. Drain and discard marinade. Grill chicken, covered, over medium heat for 4 to 6 minutes on each side, or until juices run clear. Cut remaining tomatoes in half; grill for 2 to 3 minutes on each side, or until tender. Serve with chicken and reserved dressing.
Tip: For a perfectly patriotic 4th of July cookout, hang buntings on the porch, fill vintage blue canning jars with white daisies and tuck a flag bouquet into a watering can.
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