Roasted Tomatoes with Garlic, Gorgonzola and Herbs

I almost never watch the Food Network but starting this blog inspired me to stop while I was channel surfing. I watched Guida De Laurentiis make these tomatoes and I had to try them. They were delicious and easy to make. Jake even liked them (if you can't tell he is my guinea pig).

I like that the ingredients were pretty simple. I was going to try one of her other recipes but the ingredients were harder to find and more ridiculously expensive.

I will definitely make these tomatoes again. They would be a great appetizer or side dish. I made them with Gorgonzola, which is a little bit more difficult to come by compared to Parmesan so I might try that next time.

I also cut the recipe in half so that I could sample them.
They were delicious.

Ingredients

12 Roma tomatoes, sliced in 1/2 lengthwise

1/4 cup olive oil

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup plain bread crumbs

3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat the oven to 375 degrees F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.