Roasted Tomatoes with Garlic, Gorgonzola, and Herbs

By Giada De LaurentiisPublished: Jan 4, 2011

Yields:

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Roasted to enhance their natural sweetness, these blue cheese-spiked tomatoes accompany Giada's Roasted Beef Tenderloin with Pepper and Caper Salsa (pictured).

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Ingredients

1. Step 1Using a teaspoon or grapefruit spoon, remove seeds from tomatoes; place cut side down on paper towels to drain, about 5 minutes.
2. Step 2Mix 1 tablespoon of the oil, garlic, salt, and pepper in a small bowl; add tomatoes and gently toss in mixture until coated. Marinate 10 minutes.
3. Step 3Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on a small baking sheet lined with parchment paper. Fill tomatoes with breadcrumb mixture; drizzle with remaining oil.
4. Step 4After beef has roasted for 15 minutes, put tomatoes in the oven next to it and roast 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley and serve with beef and salsa.