Roasted Stuffed Gorgonzola Tomatoes

 

Roasted Tomatoes with Gorgonzola and Garlic 3

If you are a gorgonzola fan, then put everything on hold and make this ASAP! You won’t be sorry. The bold flavor of the gorgonzola paired with buttery breadcrumbs and pine nuts are the perfect stuffing for this Roma tomato.

What’s even better, about any cheese pairing will turn out excellent. How about grated parmesan? Feta anyone? I’m so giddy with excitement over this little ole’ tomato recipe that I have some other ideas up my sleeve for future posts.

Keep an eye out!

For a nice batch of 12 stuffed tomatoes, use 6 firm Romas. Cut in half lengthwise, score with a knife then scoop out the seeds so that you have deep well for stuffing. Drain the tomatoes by lying upside down on paper towels for about 5 minutes. When finished draining, toss with olive oil, garlic, salt and pepper in a large bowl. Let marinate for 10 minutes. In the meantime, lightly toast the pine nuts over low to medium heat in a skillet on the stove.

Combine the gorgonzola, breadcrumbs and garlic in a small bowl. Stuff the tomato halves with the mixture and evenly space on a parchment lined baking sheet or the ever-so-handy Silpat.

Roasted Tomatoes with Gorgonzola and Garlic on the Silpat

Drizzle each with olive oil and bake at 375° for approximately 20-25 minutes or until the breadcrumbs and cheese are nicely browned on top. Serve on a bed of couscous, if desired, and dress with chopped parsley and toasted pine nuts.

 

Roasted Tomatoes with Gorgonzola and Roasted Garlic2

Roasted Tomatoes with Gorgonzola and Garlic
 
Prep time
Cook time
Total time
 
The bold flavor of gorgonzola combined with buttery breadcrumbs are the perfect stuffing for this tomato.
Author:
Serves: 6
Ingredients
  • 6 firm Roma tomatoes, halved lengthwise
  • 3 T. Extra Virgin Olive Oil, divided
  • 3 garlic cloves, minced, divided
  • ⅛ t. sea salt
  • ⅛ t. fresh cracked pepper
  • 1 C. plain breadcrumbs
  • 1 C. crumbled gorgonzola
  • 2 T. flat leaf parsley, chopped, optional
  • 4 T. toasted pine nuts, optional
  • Couscous, optional
Instructions
  1. Score the inside of the tomatoes and scoop out the seeds and flesh to make a well for stuffing.
  2. Drain upside down on paper towels for 5 minutes.
  3. Toss the tomatoes with 2 teaspoons minced garlic, along with the salt and pepper. Marinate with 10 minutes.
  4. Lightly toast the pine nuts in a skillet on the stove over low to medium heat.
  5. Combine the gorgonzola, breadcrumbs and remaining garlic in a small bowl.
  6. Stuff the tomatoes with the mixture and place on a parchment lined baking sheet or a Silpat.
  7. Bake at 375 degrees for approximately 20-25 minutes.
  8. Top with chopped parsley and the toasted pine nuts.
  9. Serve over a bed of couscous if desired.
Notes
Inspired by a recipe seen on Giada at Home.

 

 

Comments

  1. Thanks for sharing this delicious recipe. I love summer tomatoes and can’t wait to try this!

  2. I am a Gorgonzola mega fan so I am drooling over these! Sounds so good!

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