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May 11, 2010

Baked Garden Tomatoes with Cheese

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Baked garden tomatoes with cheese is the perfect way to cook up fresh tomatoes when in season!
 Baked Garden Tomatoes with Cheese

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.

Baked Garden Tomatoes with Cheese

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!

Serves: Serves 6

Baked Garden Tomatoes with Cheese

Adapted from Epicurious .

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Ingredients

  • 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

  1. 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.
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Filed Under: Appetizers, Egg-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Nut-free, Sides and Salads, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 14 Comments

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14 Comments

  1. Healthy. Happy. Well.

    May 11, 2010 at 2:16 pm

    I love baked tomatoes! This sounds like it smells amazing, such a fresh and light dinner! Thanks for posting. Great pics from the Farmer's Market, what kind of camera do you have?
    to Healthy. Happy. Well." aria-label='Reply to this comment to Healthy. Happy. Well.'>Reply to this comment
  2. Elizabeth

    May 11, 2010 at 3:27 pm

    Beautiful! I know what I'm serving for lunch tomorrow with the portabello and arugula sandwiches. There is a show on PBS called "From Farm to Table" that my daughter and I like to watch: http://www.wmht.org/index.php?s=1&b=10&p=36Is this the one your friend works on?Thanks for another great recipe!
    to Elizabeth" aria-label='Reply to this comment to Elizabeth'>Reply to this comment
  3. Zia Elle

    May 11, 2010 at 5:00 pm

    Great receipe! I like percorino romano on tomatoes!!
    to Zia Elle" aria-label='Reply to this comment to Zia Elle'>Reply to this comment
  4. Deliciously Organic

    May 11, 2010 at 5:40 pm

    Healthy.Happy.Well.: I have a canon rebel xti. I mainly use the 50mm 1.8 lens. Love that camera!! Elizabeth: Oh yes, it would go great with your sandwiches! That show is a different one than the one she is working on.
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Gail

    May 11, 2010 at 5:53 pm

    I have a bunch of tomatoes I need to use up...this may be just the thing!-Gail
    to Gail" aria-label='Reply to this comment to Gail'>Reply to this comment
  6. Anonymous

    May 11, 2010 at 6:09 pm

    These roasted tomatoes are right up my alley!! I would love to shop the Farmer's Market with u guys :)xo
    to Anonymous" aria-label='Reply to this comment to Anonymous'>Reply to this comment
  7. innBrooklyn

    May 12, 2010 at 12:55 am

    so, so, jealous you have local organic tomatoes already... that looks like a delicious dinner, i'll have to put it on my list for later in the season!
    to innBrooklyn" aria-label='Reply to this comment to innBrooklyn'>Reply to this comment
  8. Sandra

    August 17, 2010 at 3:12 pm

    I made these tomatoes last night for a dinner party. They were so good and a big hit! Thanks for sharing!
    to Sandra" aria-label='Reply to this comment to Sandra'>Reply to this comment
  9. Michelle

    July 3, 2012 at 1:02 pm

    Don't forget to add some fresh basil :)
    to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
  10. Robin

    July 3, 2012 at 6:21 pm

    These were delicious! I used mini heirloom tomatoes and Parmesan because that's what I had, but it turned out great! The tomato flavor really intensified. Thanks!
    to Robin" aria-label='Reply to this comment to Robin'>Reply to this comment
  11. Emily

    July 18, 2013 at 10:12 am

    Love your site and your recipes! Just wanted to give you a little heads up though about buying tomatoes at a farmers market so you dont get ripped off or told any lies. Peak Season for tomatoes is May to July- maybe August if you are lucky, so if you are buying tomatoes from a farmers market in March to early April chances are it was grown in a hot house (and judging from the way-too-perfectness of the picture to have on this recipe that is what you got, if these are the tomatoes you bought). Thats not to say they are not still organically grown or a better quality than the grocery store, just be warry of super perfect tomatoes ( or any produce for that matter) with no blemishes or bug bites, orange spots, etc. because that either means they are hot house, bought from Mexico or they are lying about not using pesticides. So just be sure to think about that especially in peak season, because tomatoes taste WAY BETTER when they are grown in the ground and have a ton of sunshine. By the way I know all this because I participate in our local farmers market with my entire family and we dont use any pesticides or herbicides....so you are getting it "straight from the horses mouth", as they say!
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment
    • Deliciously Organic

      July 18, 2013 at 12:41 pm

      Thanks for the tips! When I wrote this post I was living in Southern California where we can get all sorts of produce year-round. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Tomato and Romano Quiche « Foodie, Formerly Fat says:
    May 9, 2011 at 4:10 am
    [...] are still accessible, easy to follow, and just plain good. Last year I made one of her recipes, baked garden tomatoes with cheese, and Adam and I nearly swooned for [...]
    to Tomato and Romano Quiche « Foodie, Formerly Fat" aria-label='Reply to this comment to Tomato and Romano Quiche « Foodie, Formerly Fat'>Reply to this comment
  2. July 4th Menu says:
    January 22, 2013 at 8:27 pm
    [...] Hamburgers with Sour Cream and Herbs Hashbrown Casserole Broccoli Salad with Bacon and Raisins Baked Garden Tomatoes with Cheese Cherry [...]
    to July 4th Menu" aria-label='Reply to this comment to July 4th Menu'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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