---------- 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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