Best Roasted Tomatoes With Garlic Gorgonzola And Herbs Recipes

Roasted Tomatoes With Garlic, Gorgonzola and Herbs image

Provided by Northwestgal

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

12 roma tomatoes, sliced in 1/2 lengthwise
1/4 cup oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup plain breadcrumbs
3/4 cup finely crumbled gorgonzola or 3/4 cup grated parmesan cheese
2 tablespoons flat leaf parsley, chopped

Steps:

Preheat oven to 375°F
Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
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.
In 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.
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

Nutrition Facts : Calories 217.9, Fat 14.9, SaturatedFat 4.5, Cholesterol 12.7, Sodium 486.7, Carbohydrate 15.5, Fiber 2.2, Sugar 4.2, Protein 6.6

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.

Roasted Tomatoes image

Provided by Ina Garten

Categories side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.

Garlic and Herb Tomatoes image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.