About this blog

Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola

title

I was flipping channels over the long holiday weekend recently and caught some of Giada’s new show. Something about her fabulous life and having spa days at home — I dunno. I think the concept works for Ina but I’m not so sure about Giada. Maybe if she occasionally invited strange people over to her house who wore whale pants. Then maybe…

Anyway, I watched this show (Giada at Home, I just looked it up), long enough to see and then decide to make this recipe. Mainly because we had leftover beef wellington gorgonzola and also because it looked really good.

I decided to use half Parmesan and half gorgonzola, which worked out really well. I’ve made this recipe twice now — once when I remembered to drain the tomatoes for about 5 minutes and once when I didn’t. Advice: remember to drain.

Roasted Tomatoes with Garlic and Gorgonzola
Recipe adapted from Giada De Laurentiis
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together)
1 tbsp chopped fresh flat-leaf parsley

pic

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.

pic

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.

pic

Marinate the tomatoes for 10 minutes.

pic

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

pic

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.

pic

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. I placed the 12 halves around a huge plate and piled a big salad in the middle. Looked really nice and was very tasty!

3 comments to Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola

  • In the words of Rachel Ray, Yummo! Do you remember when we made this in Muncie? There was a person who worked at Minnetrista that had his Italian grandmother’s recipe in the paper one week and it was for this! It was great with garden tomatoes too.

  • mlb

    Christy: I don’t remember that!!! Boo 🙁
    I bet it was awesome tho. There’s a lot of things that happened in Muncie that I can’t remember…

  • Breanna

    Hi! This recipe looks delish! I’m going to try to make it with Feta, instead of the gorgonzola. Not sure how it’ll turn out!