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.
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17 Comments (Reply )

  1. Faith @ for the health of it
    Sep 06, 2011 @ 8:36 am

    My “garden” is two basil plants and a spinach plant that never burgeoned past a single stalk – haha. Oh well, the fresh basil is delicious! The colors of your dish look absolutely amazing!


  2. Regan @ The Professional Palate
    Sep 06, 2011 @ 8:52 am

    Don’t sell yourself short… having fresh herbs at the ready is *almost* as good as having a garden full of everything else. In fact, a garden full wouldn’t be near as good w/o the herbs ;-)


  3. Mercedes
    Sep 06, 2011 @ 9:33 am

    Oh these look like they would just taste like summer! Yum!


  4. Amanda
    Sep 06, 2011 @ 9:41 am

    That is beautiful! I need to try making that with scrambled eggs and toast. I love colorful meals.


  5. Nicole, RD
    Sep 06, 2011 @ 1:36 pm

    That looks delicious! Gruyere is hands down the best cheese there is! :)


  6. Maris (In Good Taste)
    Sep 06, 2011 @ 4:14 pm

    Love gruyere cheese! I used some in a homemade mac and cheese the other day and it was so good, even by itself1


  7. Megan (Braise The Roof)
    Sep 06, 2011 @ 4:38 pm

    Yum, this looks delicious! I say that every time you post a tomato recipe even though I don’t like tomatoes in general- you must have the touch! :) (Oh, and you used cheese- I’m a sucker for cheese, hehe!)


  8. Jamie
    Sep 06, 2011 @ 6:02 pm

    OMG -that looks good – might be a weekend treat for me!!! Its dishes like this that make it hard to be vegan. ;)


  9. Michelle {The Lively Kitchen}
    Sep 06, 2011 @ 10:44 pm

    YUM! You had me at fresh tomatoes….

    Looks like a plate of summer.


  10. Baking Serendipity
    Sep 06, 2011 @ 10:52 pm

    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!


  11. Lindsay @ Pinch of Yum
    Sep 07, 2011 @ 6:14 am

    Yummmmy! I love Gruyere cheese but I never buy it because I’m cheap. :) But I think this might just give me a good reason to splurge!


  12. Dana
    Sep 07, 2011 @ 8:10 am

    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!


  13. Mellissa
    Sep 07, 2011 @ 8:47 am

    This looks so easy to make and delicious. Wondering if eggplant would work in this?


  14. Sarah K. @ The Pajama Chef
    Sep 08, 2011 @ 3:41 pm

    looks delicious!


  15. Lori@FakeFoodFree
    Sep 10, 2011 @ 10:32 pm

    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.


  16. Candace Karu
    Sep 12, 2011 @ 12:45 pm

    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!


  17. bia
    Sep 13, 2011 @ 7:55 am

    Thanks for this easy & delicious recipe! I found your site while browsing gojee.com 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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