Roasted Tomatoes

Roasted Tomatoes
Recipe adapted from Giada de Laurentiis 


INGREDIENTS:

• 12 tomatoes, sliced in 1/2 lengthwise
• 1/4 cup EVOO
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Panko breadcrumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Use a spoon to remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
3. In a large bowl, mix together 2 tablespoons of the 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 at least 10 minutes.
4. In a small bowl mix together the bread crumbs and cheese.
5. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining EVOO. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
6. Sprinkle with the tomatoes with chopped parsley and serve immediately.