---------- Recipe via Meal-Master (tm) v8.02

     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 [email protected] (Rebecca Radnor) On
 rec.food.recipes or rec.food.cooking Submitted By MARK
 ALEXANDER &[email protected]> On 29 JAN 1995 2122
 GMT

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