In a medium bowl, combine sun-dried tomatoes, plum tomatoes, garlic,
basil, 1 1/2 tablespoons olive oil, balsamic vinegar and hot sauce.
Cover and let stand at room temperature at least 15 minutes.
(can be prepared 4 hours ahead) Prepare barbeque (high heat).
Season both sides of veal chops lightly with salt and pepper.
Brush both sides with olive oil. Cook chops to desired doneness,
about 5 minutes per side for medium-rare. Transfer cooked chops to platter.
Spoon 1/4 of tomato relish on top of each chop and serve .

*Sun-dried tomatoes combine with fresh plum tomatoes in the relish. Serve
with buttered fetticcine noodles (green), steamed yellow or green beans,
and apricot halves drizzled with amaretto for dessert.

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