Recipe - Marinated Cherry Tomatoes Over Garlic Bread

2 pt Cherry tomatoes, preferably
mixed colors, stems removed
cut in half
2 Green onions, white part
only, coarsely chopped
One fourth cup Finely chopped parsley
1 tablespoon Finely chopped rosemary, or
2 teaspoon Dried chopped rosemary
3 Garlic cloves, peeled, ends
removed, minced
1/3 cup Extravirgin olive oil
3 tablespoon Balsamic vinegar
Salt, freshly ground black
pepper to taste

PROVOLONE GARLIC BREAD
3 tablespoon Extravirgin olive oil
3 Garlic cloves, peeled,
ends removed, minced
4 lg Thick slices of crusty bread
4 Slices (1 One half ounces each)
provolone cheese
One fourth cup 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 Three fourths 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 1/2inch; scoop out seeds and
core with a grapefruit spoon. Never cook tomatoes or tomatobased 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini