Roasted Tomatoes with Garlic, Gorgonzola and Herbs
Roasted Tomatoes with Garlic, Gorgonzolan and Herbs might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 158 calories, 5g of protein, and 10g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, bread crumbs, roma tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, take a look at these similar recipes: Tenderloin Steaks With Gorgonzolan And Herbs And Roasted Garlic, Tenderloin Steaks with Gorgonzolan and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula, and Roasted Tomatoes with Garlic and Herbs.
Instructions
Preheat the oven to 375 degrees 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, 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.