Marinated cherry tomatoes over garlic bread

4 Servings

Ingredients

Quantity Ingredient
2 pints Cherry tomatoes, preferably mixed colors, stems removed cut in half
2 Green onions, white part only, coarsely chopped
¼ cup Finely chopped parsley
1 tablespoon Finely chopped rosemary, or
2 teaspoons Dried chopped rosemary
3 Garlic cloves, peeled, ends removed, minced
⅓ cup Extra-virgin olive oil
3 tablespoons Balsamic vinegar
Salt, freshly ground black pepper to taste
3 tablespoons Extra-virgin olive oil
3 Garlic cloves, peeled, ends removed, minced
4 larges Thick slices of crusty bread
4 Slices (1 1/2 ounces each) provolone cheese
¼ cup Freshly grated Parmesan cheese

Directions

PROVOLONE GARLIC BREAD

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 ¾ 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 ½-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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@...> On 29 JAN 1995 2122 GMT

Related recipes