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Marinated cherry tomatoes over garlic bread

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 MMMMM-------------------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 On 29 JAN 1995 2122 GMT

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