More Great Recipes: Dinner | Side Dish | Vegetable

BAKED GARDEN TOMATOES WITH CHEESE


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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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