Baked Garden Tomatoes with Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Susan Elizabeth Fallon of Boxford, Massachusetts writes: I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs. Here's just what to do with all those tomatoes you have now. This versatile dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish. 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 |
Directions:
1. 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.
2. 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.
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