Baked Garden Tomatoes With Cheese

This looked soooo yummy in BonAppetit that I had to share it with everyone!! The fact that I have enough tomatoes to feed the state of Kentucky had nothing to do with it....LOL! Would be a tasty side dish, spooned on toasted baguette slices, or for an omelet filling.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 3  garlic cloves, chopped
• 1  medium onion, chopped
• 1 3⁄4 lbs tomatoes
• 3  tablespoons fresh chives, chopped
• 1  cup parmesan cheese, freshly grated
• 1  cup romano cheese, freshly grated

Directions

1. Preheat oven to 350ºF.
2. Slice tomatoes in half and squeeze out the seeds and most of the juices. Then flesh into 1/2-inch cubes. (When I made this without sqeezing the tomatoes, it was a soupy mess!).
3. Oil an 11x7-inch baking dish.
4. Heat 2 Tbs. oil in a large skillet over medium heat.
5. Add garlic and saute until fragrant, about 30 sec.
6. Add onion and saute until soft, about 6 minute.
7. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minute.
8. Mix in chives; season with salt and pepper.
9. Transfer tomato mixture to prepared baking dish; sprinkle the grated cheeses over the top.
10. Bake until cheese melts and begins to turn golden brown, about 20 minute.