Tomatoes won’t be big and beautiful for another couple months, but a smart way to get the best flavor out of winter tomatoes is to roast them with bold flavors like Gorgonzola cheese, garlic and herbs.
This recipe is a riff on something in my Giada di Laurentiis cookbook – the Gorgonzola gets thick and bubbly when roasted in the tomatoes, which hold their shape and offer an acidity to the strong flavors.
We had these as a light lunch, but they would be great as a side dish for your next steak dinner.
Gorgonzola Roasted Tomatoes
- 4 plumb tomatoes, halved, insides scooped out
- 3 garlic cloves, minced
- 1/4 c. EVOO
- Salt and Pepper
- 1/3 c. bread crumbs
- 3 oz. Gorgonzola cheese, crumbled
- Handful Italian parsley, chopped
Preheat oven to 375. Mix olive oil and garlic, seasoning with salt and pepper. Toss in the tomato halves and let marinate 10 min.
Meanwhile, line baking sheet with parchment paper. In a small bowl, mix cheese and bread crumbs.
Place marinated tomato halves on baking sheet, then fill with cheese mixture and drizzle with more olive oil. Roast until tomatoes are just soft and filling is browned, approx. 25 min.
Before serving, sprinkle with parsley.
Grant and I were surprised how much we liked these, given that we aren’t the world’s biggest Gorgonzola/blue cheese fans. But the smoky cheese flavor and the salty/tangy tomato are awesome together, brightened up with the fresh, green herbs.
Enjoy, friends! xoxo