Cherry Tomatoes On Provolone Garlic Bread Food

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

Steps:

• Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

MARINATED CHERRY TOMATOES OVER WARM PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes-In a shallow bowl, mix the tomatoes, scallions, parsley, rosemary, garlic, olive oil, and vinegar. Season 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. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix deliciously with the marinade.
• For the garlic bread-Combine the olive oil and garlic and let the mixture stand for 10 min. so the flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil, and broil them, oiled side up, until lightly browned. Put 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're ready to serve the tomatoes.
• Just before serving-Heat up the broiler again. Toast the bread under the broiler until the 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.

CHERRY TOMATOES ON PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
• Season with salt and pepper.
• Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
• Stir occasionally to distribute seasonings.
• For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
• Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
• Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
• Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
• Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.

SUN-DRIED TOMATO AND PROVOLONE BREAD

Steps:

• Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend the mixture until it's combined well. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4 by 3 1/4 by 2-inch loaf pans, smooth the tops, and bake the loaves in the middle of a preheated 350-degree oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

MARINATED CHERRY TOMATOES OVER GARLIC BREAD

Steps:

• 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? Heres what to do with all those fruits of the vine: - Never refrigerate tomatoes; cold temperatures make the flesh pulpy and destroy flavor. ~ Peeling tomatoes isnt necessary if youre 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 [email protected] (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 29 JAN 1995 2122 GMT