Roasted Tomatoes with Garlic, Gorgonzola and Herbs

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the previous post said that it was too "grainy" so i added less breadcrumbs and added a little more olive oil before broiling. i made it this weekend and it was delicious! so easy to make, i will definitely serve it again.

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All of the flavors went well together. I used whole wheat bread crumbs to make it a little healthier.

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After reading the reviews, I wasn't sure about this recipe, but having watched the episode earlier, felt compelled to try it. I mistakenly placed ALL of the olive oil in a bowl w/garlic and spices for the marinade. This mistake, however, ended up making the marinade easier to spread over all of the tomatoes, and I used the remaining oil at the bottom of the bowl, and carefully spread it over the tomato tops. I also (as recommended by another reviewer, used zuccinnis as well as tomatoes. Both vegetables turned out spectacular w/the filling. Another successful Giada recipe (served her Fig and Almond tart for dessert, and it was also very impressive.

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Another winner Giada. Thank you. My family ate them all.

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I made these last night and they were really good! I think a cheese that would have melted a little better would have been my preference, but the flavor of the Gorgonzola more than made up for it.
Adding this to my recipe box!

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This recipe turned out excellent. The tomatoes were tender and the gorgonzola melted and blended with the bread crumbs very nicely. We picked up some chibatta bread at our favorite bakery in town and the spread the tomato mixture onto the bread after they were baked. The soft tomato spread easily and the combination was excellent. Added to my recipe box for sure!

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I substitute zucchini - slicing them into boats and hollowing them out as you do the Roma tomatoes. I use Gorgonzola cheese like the recipe calls for and they come out absolutely fabulous. When I use Roma tomatoes they are delicious but don't hold up as well or disappear as fast as do the zucchini boats.

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I really like the start of this dish. I made a few adjustments: I did not have parsley so I used oregano, I also added prosciutto, which I feel is the best compliment to gorgonzola. I finished by topping them off with some parm. cheese. This is in the orginal but to be used in place of the gorgonzola but a light dusting on the top really makes the dish.

I put on the side of a baked creamed spinach and brollied mozzarella dish. It was a hit!

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These turned out pretty good, I used a bit less bread crumbs and really coated them good with the oil. I also used garlic and herb flavored Feta cheese, super good.

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I substituted with seasoned bread crumbs (instead of plain and tomatoes on the vine (instead of Roma and added a bit of dried rosemary. I also salted the inside of the tomatoes, before tossing them in olive oil.

They were fabulous. So satisfying and simple.