This is an ideal recipe to use up all the glut of tomatoes that always seem to be ready at the same time. those tomatoes you have now. This versatile dish is great as a side dish , on toasted baguette slices or brown toast, as a zesty omelet filling, or on grilled fish.2 tablespoons olive oil
3 garlic cloves -- chopped (or to taste)
1 medium onion -- chopped
1 3/4 pounds fresh tomatoes -- cut 1/2" pieces or use cherry tomatoes
3 tablespoons chopped fresh chives
1 cup freshly-grated Parmesan cheese - (packed)
1 cup freshly-grated Romano cheese - (packed)
(Other cheeses may be substituted but they must be flavourful)
Preheat oven to 350 degrees.
Oil 11- by 7-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.
Oil 11- by 7-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.
Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes.
For a change 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.
If you feel adventurous add some red and green pepper slices.
