Marinated Cherry Tomatoes Over Garlic Bread

INGREDIENTS

INSTRUCTIONS

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

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