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Roasted Tomatoes with Garlic, Gorgonzola and Herbs

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Use plum tomatoes in this recipe.

Use plum tomatoes in this summertime recipe from Giada De Laurentiis. It can be either an antipasto or as a side dish.

Roasted Tomatoes with Garlic, Gorgonzola and Herbs

12 plum tomatoes, sliced in half lengthwise
4 tablespoons olive oil, divided use
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain dried bread crumbs
3/4 cup (3 ounces) finely crumbled Gorgonzola cheese
2 tablespoons chopped fresh flat-leaf parsley

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, the 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.

Preheat the oven to 375 degrees.

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

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

Arrange the cooked tomatoes on a serving platter and sprinkle with parsley.

Makes 6 to 8 servings.

From “Giada at Home” by Giada De Laurentiis

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