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Full Online Book HomeLearning KitchenVegetables - Tomato - Marinated Cherry Tomatoes Over Garlic Bread
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Vegetables - Tomato -  Marinated Cherry Tomatoes Over Garlic Bread Post by :pgram35 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3088

Click below to download : Vegetables - Tomato - Marinated Cherry Tomatoes Over Garlic Bread (Format : PDF)

Vegetables - Tomato - Marinated Cherry Tomatoes Over Garlic Bread

2 pints cherry tomatoes (preferably mixed colors) -- cut in half stems removed and washed
2 green onions (white part only) -- coarsely chopped
1/4 cup finely chopped parsley
1 tablespoon finely chopped rosemary or 2 teaspoons dried
3 garlic cloves -- minced
1/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

Provolone garlic bread:
3 tablespoons extra virgin olive oil
3 garlic cloves -- minced
4 thick slices crusty bread
4 slices Provolone cheese (1-1/2 oz. ea.)
1/4 cup grated Parmesan cheese

In a shallow bowl, mix the tomatoes, onion, parsley, rosemary, garlic, olive oil and vinegar. Season to taste with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally so that all the tomatoes are marinated.

To prepare garlic bread: In a small bowl combine the olive oil and garlic and let the mixture stand for 10 minutes or longer so flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil mixture and broil, oiled side up, until lightly browned. Place a slice of Provolone and a generous sprinkling of Parmesan on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you are ready to serve the tomatoes.

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.
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1 gallon green tomatoes -- sliced thin 1/4 cup salt 1/2 teaspoon powdered alum 3 cups vinegar 1 cup water 4 cups sugar 1 tablespoon mixed spices 1 teaspoon cinnamon 1 tablespoon mustard seed 1 tablespoon celery seed 1/2 teaspoon allspice Slice tomatoes; sprinkle with salt and let set overnight. Next morning, drain and cover with 2 quarts boiling water with 1/2 teaspoon alum. Let stand 20 minutes. Drain and cover with cold water; let stand 20 minutes and drain. Then combine vinegar, water, sugar and spices (tied in a bag); bring to a boil. Pour over tomatoes. Drain off next

Vegetables - Marinara Sauce Vegetables - Marinara Sauce

Vegetables - Marinara Sauce
4 tbsp. olive oil 5 cloves garlic -- minced 2 (28 oz.) cans peeled tomatoes -- OR 5 lb. fresh tomatoes -- peeled & sliced 1 (6 oz) can tomato paste 4 tbsp. sun-dried tomatoes -- chopped (opt) 10 fresh basil leaves Pepper Parmesan cheese In a deep 10" frying pan, heat olive oil and gently saute garlic. Add tomatoes, tomato paste and optional sun-dried tomatoes. Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leaves into small pieces and sprinkle on top after adding to pasta. Add pepper and grated cheese to taste. Makes about 2