Roasted Tomatoes With Garlic, Gorgonzola and Herbs

Total Time
45mins
Prep 20 mins
Cook 25 mins

This is another recipe from Giada De Laurentiis that I saw her prepare on her cooking program a few years ago. I missed a few preparation steps though, so I set my note aside. I finally took the time to get the missing instructions, so I thought I'd post it before I lose it again.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F
  2. Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
  3. 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.
  4. In a small bowl mix together the bread crumbs and Gorgonzola cheese.
  5. 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.
  6. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
  7. Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
Most Helpful

5 5

Wonderful wonderful wonderful! I made this for Fall Pick a Chef 2012 tag game and what an easy and tasty dish. I cut it down for just DH and I and used parmesan cheese because DH forgot to pick up the gorgonzola...Thanks for a posting such a great recipe that is going into my Favorites of 2012.

5 5

Thanks a lot for posting this in PRMR!
I just had a lot of Roma tomatoes and I needed something for dinner! This Italian evergreen classic filling was perfect for today.
The recipe is easy to follow and the cooking time was perfect. I added 4 more garlic cloves just because we like it so much.
We enjoyed this with rosmarin baked squash and salad.