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!
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
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.
Step 3
In a large bowl, mix together 2 tablespoons of the olive oil, the 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.
Step 4
In a small bowl, mix together the bread crumbs and Gorgonzola cheese.
Step 5
Place the marinated tomato halves, cut side up, on a rimmed baking sheet limed with parchment paper. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes, until the tomatoes are slightly softened and their undersides are brown.
Step 6
Arrange the cooked tomatoes on a serving platter and sprinkle with parsley.
