Sunday, December 30, 2007

Baked Garden Tomatoes with Cheese

This basic tomato recipe is from Bon Appetit which you can use as a base dish. It's great as a side dish. But it's so versatile that you can use it just about wherever you want. It's very tasty, and very easy to make.

But here are some tips that you must pay attention to, otherwise you will end up with a soupy dish with cheese:)

You have to take the seeds out of the tomatoes, take out as much as you can. And be careful with the salt, as it also will draw out the juice from the tomatoes.

I have tried these with green, red and yellow tomatoes, and have changed the cheeses according to what I have at home, and it always comes out good. Have fun:)



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 minutes.

Makes 6 servings.

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