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.
Yields
4 Servings