Roasted Tomatoes with Garlic, Gorgonzola and Herbs
- 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
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.
Recipe courtesy of Giada De Laurentiis, 2008