Instructions: 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.

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.

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