ROASTED TOMATOES WITH GARLIC, GORGONZOLA, AND HERBS

Roasted Tomatoes with Garlic, Gorgonzola, and Herbs image

Yield 6 to 8 servings

Number Of Ingredients 8

12 plum tomatoes, sliced in half lengthwise
4 tablespoons olive oil
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 leaves

Steps:

Preheat the oven to 375°F.
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.
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 limed 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.