• Cooking Time:
  • Servings: 6
  • Preparation Time:


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!!!


  • 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


  • 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.

Categories: Dinner  Side Dish  Vegetable 
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