tomato, onion & gruyere bake

Have you ever picked vegetables from a garden in the morning and had them for dinner later that day?

If you are lucky enough to have a garden, you probably have. This is my “garden.”

So obviously I’m not harvesting much this year – although I was able to make some pesto and enjoy fresh herbs this summer. :) And it is pretty much on its last leg at this point.

My Dad on the other hand, shares a beautiful, huge garden that I’ve been lucky enough to visit the last few times I’ve been home. You can usually find me in the kale row, but last time I visited I also brought home cucumbers, beets, leeks, onions and tomatoes.

I also ended up coming home with some gruyere cheese that my Mom had left over from a tomato pie. Sounds good to me!

I wanted to go with a lighter version so I layered fresh tomato slices, onions and gruyere and baked it all together. (Her version was made with a pie crust and was definitely delicious.)

It was the perfect side dish to some fresh kale and eggs (our dinner) but it would be wonderful alongside some grilled chicken or cod as well.

Tomato, Onion & Gruyere bake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 2 servings


  • 1/2 Tbsp olive oil
  • 3 large tomatoes, sliced
  • 1/2 red onion, sliced
  • 1/2 cup shredded gruyere cheese
  • salt & pepper


  1. Preheat oven to 375 degrees.
  2. Drizzle olive oil on the bottom of 8x8 inch pan.
  3. Place a layer of tomatoes on bottom of pan.
  4. Top with a layer of onion slices.
  5. Season with salt and pepper.
  6. Sprinkle with 1/4 cup cheese.
  7. Repeat with remaining ingredients.
  8. Bake for about 35 minutes, until cheese is golden brown.


  1. says

    Believe it or not, your garden is more than mine is! I’m envious of your access to the veggies in your dad’s garden. When we’ve moved out of Phoenix and I have real soil and not dirt and a little moisture to help, I’m ridiculously excited to start a garden. Recipes like this look delicious and are so much better with homegrown ingredients!

  2. says

    This sounds so good… I’d probably just take a huge scoop and eat it as a main dish instead of a side! The fact that it’s made with freshly grown veggies is a total bonus!

  3. says

    Well, I do have a garden, but I have to say that your herb garden looks 10 times better than mine. Ours got a bit out of control this year. I’ve been loving baked tomato dishes and I think I need to try this one next.

  4. says

    This looks wonderful and very helpful for those of us who watch our carb intake. I’m going to try mine with low-fat cheddar. Thanks for a great way to use all my garden tomatoes!

  5. bia says

    Thanks for this easy & delicious recipe! I found your site while browsing and have been looking at it almost daily for the past week ;) I used some leftover dubliner cheese I had in the fridge to make this bake… it was a great appetizer when we were grilling shrimp. I hope to try more of your yummy recipes!

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