Baked Garden Tomatoes with Cheese
Adapted from Epicurious.
Ingredients
Units
- 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.
Nutrition
- Serving Size: Serves 6