Diane, I don't know if this might be the kind of thing you are looking for. It is from the July 2001 (?) issue of Gourmet magazine. My family liked it a lot and it does have fresh tomatoes in it.

Grilled Chicken Paillards with Nectarine Chutney
Serves 4

1 lb. firm-ripe nectarines, cut in 1 inch pieces
1 large tomato, coarsely chopped
1 small garlic clove, chopped
1/4 c. cider vinegar
3 Tbl packed light brown sugar
1 tsp. curry powder(preferably Madras)
1/4 tsp. salt
4 skinless boneless chicken breast halves (1 1/2 pounds total)
1 Tbl vegetable oil

Prepare grill for cooking
Simmer nectarines, tomato, garlic,vinegar, brown sugar, curry powder, and salt, uncovered, in a 2 quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
While chutney is cooking, sandwich chicken between pieces of plastic wrap and pound with the flat side of a meat pounder or a rolling pin until 1/4 inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
When the fire is hot(you can hold your hand 5 inches above rack for 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
Serve chicken with nectarine chutney.
*You can cook chicken in batches in a hot well - seasoned ridged grill pan, turning once, 2 to 3 minutes.