Ingredients
-
12
-
1/4
-
2
-
1/2
-
1/2
-
3/4
-
3/4
-
2
-
-
-
-
-
-
-
Directions
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.,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.,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.
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Steps
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1
Done
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Preheat Oven to 375f |
|
2
Done
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Using a Teaspoon, Remove Seeds from Tomatoes. Place Tomato Halves, Cut Side Down, on Paper Towels to Drain For About 5 Minutes. |
|
3
Done
|
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
Done
|
in a Small Bowl Mix Together the Bread Crumbs and Gorgonzola Cheese. |
|
5
Done
|
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
Done
|
Bake For 20 to 25 Minutes Until Slightly Softened and the Underside of the Tomatoes Are Brown. |
|
7
Done
|
Arrange the Cooked Tomatoes on a Serving Platter. Sprinkle With the Chopped Parsley and Serve Immediately. |
