Roasted Tomatoes with Garlic, Gorgonzola, and Herbs

Name: Roasted Tomatoes with Garlic, Gorgonzola, and Herbs
Yield: 6 to 8 servings
Ingredients: 12 plum tomatoes, sliced in half lengthwise; 4 tablespoons olive oil; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup plain dried bread crumbs; 3/4 cup (3 ounces) finely crumbled Gorgonzola cheese; 2 tablespoons chopped fresh flat-leaf parsley leaves

December 20, 2011

Tomatoes are a staple ingredient in Italian cooking, and this dish is inspired by the beautiful image of vast fields of sweet vine-ripened tomatoes that are a common sight in southern Italy. The bright, concentrated flavors of the tomatoes in this dish make them a great simple accompaniment to grilled fish or meats. Actually, they are so delicious you’ll want to serve them on their own as an antipasto; just pop them right into your mouth. Each tomato holds its shape as it cooks and becomes sweet and tender, with a golden crust and gooey cheese in the center. My mouth waters just thinking about it!

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