---------- 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 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
 
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