Roasted Tomatoes with Garlic, Gorgonzola and Herbs

Ingredients:
12 plum tomatoes, sliced in half lengthwise
4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freashly ground pepper
3/4 cup plain dried bread crumbs
3/4 cup (3 ounces) finely crumbled gorgonzola cheese
2 tablespoon chopped fresh-flat leaf parsley leaves

Preparation:


Preheat oven to 375 degrees

Using a teaspoon, remove the seeds from the tomatoes.  Place the tomato halves, cut side down, on  paper towels to drain, about 5 min.

In a large bowl, mix together 2 tablespoons olive oil, the garlic, salt and pepper.  Toss the tomato halves in the oil mixture until coated.  Marinate the tomatoes for 10 min.

In a small bowl, mix together the bread crumbs and gorgonzola cheese.  I added a sprinkle of chopped parsley to the cheese mixture.  (If you don't like the robust taste of gorgonzola then try grated parmesan cheese.)

Place the marinated tomato halves, cut side up, on a baking sheet lined with parchment paper.  Fill each tomato half with the bread crumb filling.  Drizzle with the remaining olive oil.  Bake for 15-20 minutes, until tomatoes are softened and their undersides are brown.

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


Recipe adapted from Giada De Laurentiis