Roasted Tomatoes With Garlic, Gorgonzola and Herbs

"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."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:




  • Preheat oven to 375°F
  • Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for 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.

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  1. 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.
  2. Thanks a lot for posting this in PRMR!<br/>I just had a lot of Roma tomatoes and I needed something for dinner! This Italian evergreen classic filling was perfect for today.<br/>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.<br/>We enjoyed this with rosmarin baked squash and salad.


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