I absolutely love these, and they’re super to serve with drinks, as a starter or as a side to some grilled meat or poultry. Thank you to Giada de Laurentiis.
Serves 6
12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 big cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
3/4 cup plain breadcrumbs
3/4 cup finely crumbled Gorgonzola cheese, or grated Parmesan cheese
2 tbsp chopped fresh Italian parsley
Preheat the oven to 375 F
Using a teaspoon 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 tbsp 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 breadcrumbs and Gorgonzola (or Parmesan) cheese.
Place the marinated tomato halves cut side up on a parchment paper-lined baking sheet. Fill each tomato half with the breadcrumb 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 tomatoes on a serving platter, sprinkle with chopped parsley and serve immediately.