Recipes
BAKED GARDEN TOMATOES WITH CHEESE
BAKED GARDEN TOMATOES WITH CHEESE
This dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish. Make sure the bread is whole wheat and go easy on the cheese and
this is Sonoma!!!
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PrintINGREDIENTS
- Servings: 6
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, chopped
- 1 medium onion, chopped
- 1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into
- 1/2-inch pieces
- 3 tablespoons chopped fresh chives
- 1 cup (packed) freshly grated Parmesan cheese
- 1 cup (packed) freshly grated Romano cheese
DIRECTIONS
Two more ways to go: Add chopped fresh basil leaves and/or small
cubes of mozzarella cheese. Or use yellow and green tomatoes
with the red ones to add summer color.
Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2
tablespoons oil in heavy large skillet over medium heat. Add
garlic and sauté until fragrant, about 30 seconds. Add onion and
sauté until soft, about 6 minutes. Add tomatoes, reduce heat to
medium-low, and cook until beginning to soften, about 5 minutes.
Mix in chives; season with salt and pepper. Transfer tomato
mixture to prepared baking dish; sprinkle grated cheeses over.
Bake until cheese melts and begins to turn golden, about 20
minutes.
Makes 6 servings.
RECIPE BACKSTORY
This dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish. Make sure the bread is whole wheat and go easy on the cheese and
this is Sonoma!!!
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