Baked Garden Tomatoes with Cheese

Name: Baked Garden Tomatoes with Cheese
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 3 garlic cloves, chopped; 1 1 medium onion, chopped; 1 1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces; 1 3 tablespoons chopped fresh chives; 1 1 cup (packed) freshly grated Parmesan cheese; 1 1 cup (packed) freshly grated Romano cheese; 1 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.

From the kitchen of Carly

Sweet summer tomatoes soften into a garlicky, onion-rich base, then get crowned with a generous tangle of Parmesan and Romano that melts into golden, salty crust. Simple, elegant, and utterly satisfying straight from the oven.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
13 garlic cloves, chopped
11 medium onion, chopped
11 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
13 tablespoons chopped fresh chives
11 cup (packed) freshly grated Parmesan cheese
11 cup (packed) freshly grated Romano cheese
1Two 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.

Instructions

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.