Baked Garden Tomatoes With Cheese

• 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.

1. Preheat oven to 350u0b0F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add onion and saute until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes.
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.

extravirgin olive oil, garlic, onion, fresh vine, fresh chives, parmesan cheese, romano cheese, ways

Taken from www.epicurious.com/recipes/food/views/baked-garden-tomatoes-with-cheese-235353 (may not work)