pat's Recipe

Roasted Tomatoes with Garlic, Gorgonzola and Herbs

Category: Vegetable

2 medium-size firm-ripe plum tomatoes,
halved lengthwise
2 Tbsp extra-virgin olive oil
1 small clove garlic, minced
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
3 Tbsp plain dried breadcrumbs
3 Tbsp finely crumbled gorgonzola cheese
1 Tbsp chopped fresh flat-leaf parsley

Using a teaspoon or grapefruit spoon, remove seeds from tomatoes; place cut side down on paper towels to drain, about 5 minutes.
Mix 1 Tbsp of the oil, garlic, salt, and pepper in a small bowl; add tomatoes and gently toss in mixture until coated. Marinate 10 minutes.
Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on a small baking sheet lined with parchment paper. Fil tomatoes with breadcrumb mixture; drizzle with olive oil.
Put tomatoes in 450 degree oven and roast 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley and serve.

Serves 2.