Roasted Garlic Tomatoes with Gorgonzola

I got this recipe a couple of weeks ago while watching Food Network and knew right away it was something I had to make. We've had it twice already since then.  These tomatoes stand alone as a perfect, light appetizer or add a compliment to pasta dish. Both times I made them, I served them with a side of alfredo pasta. I actually think that if you were looking for a "lighter" not super-filling fare, they could act as the main course. In any case, they are super easy, super yummy and I just had to share. You could  substitute any cheese for the gorgonzola: feta, parmesan, goat, bleu cheese, etc. I'm not really huge into measurements when cooking, but if you wanted to see the exact measurements, you can view the original recipe here.

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Roasted Garlic Tomatoes with Gorgonzola

olive oil
2 cloves garlic, minced
salt
pepper
Roma tomatoes
gorgonzola crumbles
breadcrumbs {flavored or unflavored. I believe mine were Parmesan}

Preheat oven to 375.

Begin by slicing the tomatoes lengthwise and scooping out the seeds with a spoon or melon baller. Place the tomatoes upside down on some paper towels to drain for about 5 minutes.

Meanwhile, in a medium size bowl, mix the olive oil, minced garlic, salt & pepper. Add in the tomato halves and mix with your hands to coat. Let them marinate in the olive oil mixture for at least 10 minutes.

In a small bowl, mix equal parts gorgonzola & breadcrumbs {ie: :1/2 cup to 1/2 cup}. When tomatoes are done marinating, place open side up on a baking sheet lined with wax paper or parchment paper. Fill each tomato with the gorgonzola & breadcrumb mixture. Drizzle the tops with any remaining olive oil left in your bowl.

Roast in pre-heated oven for 20 - 25 minutes.