I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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My fresh garden tomatoes are dwindling. They have been so good this year, I hate to see the season end! I love the weather we have been having, but fall never lasts long enough. The recipe I am sharing today is one I received from my friend Carmen Davison. It’s a good way to use those last tomatoes! I used Roma tomatoes because they aren’t quite as juicy as the regular kind. If you don’t use Romas, after cutting them up I would let them drain on a paper towel for 20 minutes so they aren’t quite so juicy.
Baked Garden Tomatoes with Cheese
2 Tbsp. extra-virgin olive oil
3 garlic cloves, chopped
1 medium onion, chopped
1 3/4 lb. tomatoes, cut into 1/2 inch chunks
3 Tbsp. chopped fresh chives or basil (I used basil)
1 cup packed grated parmesan cheese
1 cup packed grated Romano cheese (I used mozzarella because I didn’t want to make a trip to the store.)
Preheat oven to 350 degrees. Grease a 7 x 11 baking dish. Heat the extra-virgin olive oil in a heavy large skillet over medium heat. Add garlic and saute’ until fragrant (about 30 seconds). Add onion and saute’ until soft (about 5 minutes). Add tomatoes, reduce heat to medium-low and cook until just beginning to soften (about 5 minutes). Mix in chives or basil, season with salt and pepper. Transfer tomato mixture to prepared baking dish, sprinkling grated cheeses over top. Bake until cheese melts and begins to turn golden (about 20 minutes).
Have a great week!