Name: Baked Garden Tomatoes with Cheese
Yield: Makes 6 servings
Ingredients: 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.

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Baked Garden Tomatoes with CheeseBrian Leatart

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs."

Here's just what to do with all those tomatoes you have now. This versatile dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish.

Recipe notes

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