More Great Recipes: Dinner | Side Dish | Vegetable


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

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!!!

Ingredients You'll Need

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


Makes 6 servings.

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