Try this Marinated Cherry Tomatoes over Garlic Bread recipe, or contribute your own.
Suggest a better description1. 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 japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER On 29 JAN 1995 2122 GMT
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 988 | ||
Calories from Fat: 988 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.8g | 146 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 52.4g | ||
Polyunsanturated Fat 35.8g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 99mg | 3 % | |
Potassium 35.3mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 988
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