Ingredients – Serves 4 as a side dish Adapted from Giada de Laurentis
12 small Roma tomatoes, sliced in half lengthwise
2 tablespoons olive oil, plus a little extra for drizzling
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup plain store bought bread crumbs
¼ cup fresh bread crumbs
¾ cup finely crumbled Gorgonzola
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 180C. Using a teaspoon remove the seeds from the tomatoes, leaving the cavity completely empty. Place the tomato halves, cut side down, on paper towels to drain for about 5 minutes. In a large bowl, mix together the 2 tablespoons olive oil, 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.
In a small bowl mix together the bread crumbs, gorgonzola, parmesan and parsley. Place the marinated tomato halves, cut side up, on a parchment lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with olive oil and bake for 25 – 30 minutes until slightly softened and the bread crumbing topping is golden brown. Arrange the cooked tomatoes on a serving platter and serve while hot.