Baked Garden Tomatoes with Cheese
A delicious summer dish featuring fresh vine-ripened tomatoes baked with sautéed onions and garlic, topped with a golden blend of Parmesan and Romano cheeses. Perfect as a side dish or vegetarian main course.
6 servings
32 min
Ingredients
- •2 tablespoons extra-virgin olive oil
- •3 cloves garlic
- •1 medium onion
- •1¾ pounds fresh vine-ripened or heirloom tomatoes
- •3 tablespoons fresh chives
- •1 cup freshly grated Parmesan cheese
- •1 cup freshly grated Romano cheese
- •recipe variations
Cooking Instructions
- 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.
12 min
- 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.
20 min