ROMA TOMATOES STUFFED w/GORGONZOLA (Rodney Smith)

By LADONMANK

Ingredients

• 12 Roma (plum) tomatoes
• 1/4 cup olive oil (divided)
• 2 cloves minced garlic
• 1/2 t. kosher salt
• 1/2 t. black pepper
• 3/4 c. plain bread crumbs
• 3/4 c. gorgonzola cheese crumbles
• 2 T. fresh chopped parsley

Preparation

Step 1

Cut tomatoes in half lengthwise, remove seeds and flip upside down on paper towels to drain. Allow to drain for 15 min.

Mix 2 T. olive oil, salt, pepper, and garlic. Marinate tomatoes in olive oil mixture for 10-15 min.

Place tomatoes cut-side up on parchment-lined baking sheet.

Mix gorgonzola and breadcrumbs and fill each tomato. Drizzle left over olive oil on each tomato to brown the breadcrumbs.

Bake at 375 deg. F for 20-25 min.

Sprinkle with chopped parsley and serve.