Tuesday, September 18, 2007


I tried a wonderful way to use fresh tomatoes, garlic, and herbs the other day.

The tomatoes, onions, garlic, and herbs were marinated in vinegar and olive oil longer than anticipated. Actually, we were going to do this on a Saturday night, but went for convenience food and waited until Sunday night. Such is life.

The wonderful marinated mixture was spread over French bread and topped with Provolone cheese, then baked for about ten minutes to melt the cheese.

Delicious, although I don't like eating that much bread at one sitting. But, as in all things, use in moderation...:-)


Liz said...

This looks delicious! Gotta try it :)

Tera Rose said...

I love finding new recipes to things that we love to eat. Our "brushetta" is a little different.

I grab garlic, tomatoes and basil from our garden. Throw them in the chopper (garlic first, basil then tomatos so as to not get soup)...

add olive oil and sea salt....

If I am lucky- I get to put it on french bread with some cheese...but usually the family has pigged out on it before I have assembled it all!

I am going to try yours- vinegar, huh? Well, love vinegar so I'll let you know.