• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium firm-ripe plum tomatoes , halved lengthwise

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 clove(s) (small) garlic , minced 125 teaspoon(s) kosher salt

  4. 1/4 teaspoon(s) freshly ground black pepper

  5. 3 tablespoon(s) plain dried breadcrumbs

  6. 3 tablespoon(s) finely crumbled gorgonzola cheese

  7. 1 tablespoon(s) chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Using a teaspoon or grapefruit spoon, remove seeds from tomatoes; place cut side down on paper towels to drain, about 5 minutes.

  2. Mix 1 tablespoon of the oil, garlic, salt, and pepper in a small bowl; add tomatoes and gently toss in mixture until coated. Marinate 10 minutes.

  3. Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on a small baking sheet lined with parchment paper. Fill tomatoes with breadcrumb mixture; drizzle with remaining oil.

  4. After beef has roasted for 15 minutes, put tomatoes in the oven next to it and roast 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley and serve with beef and salsa.


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