Friday, July 26, 2013

Roasted Tomatoes with Garlic, Gorgonzola and Parsley

This was a perfect appetizer for the Italian-themed dinner I planned for my mom's birthday. It was easy to make and full of delicious flavor. Try it and let me know how you like it!

Makes 12 ( 2 points +)

  • 6 plum tomatoes, sliced in half lengthwise and seeded.
  • 2 T. olive oil, divided
  • 1 tsp. crushed garlic
  • salt and pepper to taste
  • 6 T. plain, dried breadcrumbs
  • 6 T. crumbled Gorgonzola cheese
  • 1 T. chopped, fresh, flat-leaf parsley

Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper.
Place seeded tomatoes, cut side down on paper towels to drain for 5 minutes.

In a medium bowl, combine 1 T. olive oil, garlic, salt and pepper. Place tomatoes in the bowl and using hands, carefully coat tomatoes in this marinade. Let stand in the marinade for 10 minutes.

In another bowl, combine bread crumbs and gorgonzola.

Place marinated tomato halves, cut side up, on the baking sheet. Fill each tomato half with the bread crumb mixture. Drizzle with remaining 1 T. olive oil. 

Bake for 20-25 minutes or until tomatoes are slightly softened and undersides browned. 

Arrange tomatoes on a platter and sprinkle with parsley.

adapted from the cookbook: "Giada at Home"


  1. These tomatoes were amazzzzzzzzzzzzzzzing. I didn't have gorgonzola so I used feta. But definitely a show stopper. I make them for lunch but I am also going to make them to take to a pot luck this weekend.


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