• 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
  1. Two more ways to go: Add chopped fresh basil leaves and/or small
  2. cubes of mozzarella cheese. Or use yellow and green tomatoes
  3. with the red ones to add summer color.
  4. Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2
  5. tablespoons oil in heavy large skillet over medium heat. Add
  6. garlic and sauté until fragrant, about 30 seconds. Add onion and
  7. sauté until soft, about 6 minutes. Add tomatoes, reduce heat to
  8. medium-low, and cook until beginning to soften, about 5 minutes.
  9. Mix in chives; season with salt and pepper. Transfer tomato
  10. mixture to prepared baking dish; sprinkle grated cheeses over.
  11. Bake until cheese melts and begins to turn golden, about 20
  12. minutes.
  13. Makes 6 servings.
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!!!