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I’m moving recipes over from my food blog and this one is one of my favs!
Roasted and Stuffed Tomatoes
Prep time:5 minutes
Cook time:20 minutes
2 medium size firm ripe plum(roma)tomatoes
2 Tbsp EVOO
1 small clove garlic,minced(may use jarred)
1/8 tsp kosher salt
1/8 tsp ground black pepper
3 Tbsp dried breadcrumbs(plain or seasoned)…I think even panko crumbs would be good!
3 Tbsp finely crumbled gorgonzola cheese
1 Tbsp chopped fresh parsley(flat leaf preferred)
Using teaspoon, remove seeds from tomatoes which have been cut top to bottom;place cut side down on paper towels to drain, about 5 minutes.
Mix 1 Tbsp of the oil,garlic,salt and pepper in bowl. Add tomatoes and gently toss in mixture until coated. Marinate 10 min.
Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on baking sheet lined with parchment paper or foil. Fill tomatoes with breadcrumb mixture, drizzle with remaining oil.
Place tomatoes in preheated 450 degree oven and roast 20 minutes or until crumb mixture is golden brown and tomatoes are slightly softened. Sprinkled with parsley
Note: Can use medium regular tomatoes,
Substitute cheeses to your liking
Salt and pepper to taste.
I usually cook more tomatoes, then double or triple ingredients.
Optional: for cold serving may stuff with any stuffing of choice: Chicken salad