Roasted Tomatoes with Garlic, Gorgonzola and Herbs

4.6(74)

by Giada De Laurentiis·published 2016-11-15

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ItalianSide Dish

Servings

(6–8)

Total time

—

Calories / serving

230 kcal

Ingredients (8)

serves

12 Roma tomatoes, sliced in 1/2 lengthwisetomato
1/4 cup olive oilolive-oil
2 cloves garlic, mincedgarlic
1/2 teaspoon kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsleyparsley

Instructions (6 steps)

01Preheat the oven to 375 degrees F.
02Using 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.
03In 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.
04In 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.

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