Constance
Master Chef
I have bucket loads of cherry tomatoes coming in. I found this recipe that looks like a good way to use them.
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
------------------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
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
------------------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
This is perfect for any tomato lover...I am going to make this but just cut up some of my ripe tomatoes instead of the cherry tomatoes, can't wait to try this. Thanks Constance..
