Marinated Cherry Tomatoes Over Garlic Bread

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Title: MARINATED CHERRY TOMATOES OVER GARLIC BREAD
Categories: None
Yield: 4 servings

2 pt Cherry tomatoes, preferably
-mixed colors, stems removed
-cut in half
2 Green onions, white part
-only, coarsely chopped
1/4 c Finely chopped parsley
1 tb Finely chopped rosemary, or
2 ts Dried chopped rosemary
3 Garlic cloves, peeled, ends
-removed, minced
1/3 c Extra-virgin olive oil
3 tb Balsamic vinegar
Salt, freshly ground black
-pepper to taste

------------------PROVOLONE GARLIC BREAD------------------
3 tb Extra-virgin olive oil
3 Garlic cloves, peeled,
-ends removed, minced
4 lg Thick slices of crusty bread
4 Slices (1 1/2 ounces each)
-provolone cheese
1/4 c Freshly grated Parmesan
-cheese

1. Mix tomatoes, green onions, parsley, rosemary,
garlic, olive oil and vinegar in a shallow bowl.
Season with salt and pepper. Cover the bowl and let
tomatoes marinate at room temperature at least 1 hour,
but preferably 3 to 4 hours or overnight. Stir
occasionally.

2. For garlic bread, mix olive oil and garlic in a
small bowl and let stand 10 minutes so the flavors
blend. Meanwhile, heat broiler. Brush one side of each
bread piece with the garlic/olive oil mixture, and
broil, oiled side up, until lightly browned. Place a
slice of provolone and a generous sprinkling of
Parmesan on toasted side of each slice, saving a
little for garnish. Set the bread aside.

3. Just before serving, heat the broiler. Toast the
bread under the broiler until cheese is bubbly. To
serve, put a piece of the bread in a shallow soup
bowl. Spoon about 3/4 cup of the tomatoes and
marinade on or around the edges of the bread. Garnish
with more Parmesan and serve.

Nutrition information per serving: 552 calories, 43 g
fat, 17 g protein, 27 g carbohydrate, 33 mg
cholesterol, 650 mg sodium. Coping with tomatoes

In a tomato frenzy? Here's what to do with all those
fruits of the vine: - Never refrigerate tomatoes; cold
temperatures make the flesh pulpy and destroy flavor.
~ Peeling tomatoes isn't necessary if you're going to
use them raw in salads, salsas or on sandwiches; wash
the skin before you stem and core. - To peel, immerse
in boiling water for 30 seconds; drain and peel with a
paring knife. - To seed, cut the tomato in half
horizontally. Set a strainer over a bowl and gently
squeeze the seeds into it. - Or, if you want the shell
intact, cut off the top 1/2-inch; scoop out seeds and
core with a grapefruit spoon. - Never cook tomatoes or
tomato-based sauces in an aluminum pan; they lose
their bright color and can pick up an unpleasant taste.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER &MARK@ALEXR.DEMON.CO.UK> On 29 JAN 1995 2122
GMT

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