The piles of beautiful in-season produce at the markets provide a good reminder to buy organic as much as possible. Pesticides and herbicides don’t stay on the outside skin of produce, they can soak into the flesh, too.
Fruits and vegetables with thin skins absorb the most chemicals. According to the Environmental Working Group, different pesticides have been linked to cancer, nervous system toxicity, endocrine (hormone) system effects, and skin, eye, and lung irritation. If you would like to read further, here is a simple and easy to read website with basic information about pesticides.
My mom gave me this recipe a few years ago and I think it brings out the sweetness of a tomato better than any other recipe I’ve tried. You can eat it alone as a side dish, or use it as a topping on fish or thick crusty pieces of sourdough. Enjoy!
Save RecipeIngredients
- 2 tablespoons ghee
- 1 medium yellow onion, minced
- 3 garlic cloves, chopped
- 3 tablespoons green onion, minced
- 1 3/4 pounds (about 6) vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces
- 1 cup grated Pecorino Romano cheese
Instructions
- Preheat oven to 350°F and adjust rack to middle position. Heat 2 tablespoons ghee in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and green onion sauté for 30 seconds, until fragrant. Stir in tomatoes and reduce heat to medium-low. Cook until tomatoes just begin to soften, about 5 minutes. Pour tomato mixture into an 11 x 7-inch baking dish and sprinkle evenly with cheese. Bake for 20 minutes, until cheese melts and is golden. Cool for 5 minutes before serving.
14 Comments