I am not the type to serve steamed vegetables as a side dish for dinner. One of my biggest struggles has always been my picky eating. More specifically, my dislike for vegetables. I have no idea where my toddler gets it from. If I have to eat my veggies, they are going to be freakin’ delicious!
I swear y’all, whenever I make these tomatoes, I enjoy them even more than the protein they are served with. The first time I made them, my husband requested they be made in rotation every week. That’s a pretty good compliment to me!
I can’t take total credit for this recipe. I got the inspiration for this dish one day while I was watching The Food Network. Giada was on and made these Roasted Tomatoes with Garlic, Gorgonzola and Herbs. The first time I made them I made her recipe to a T. I adjusted the recipe based on my preferences, and I’m not saying mine are better, but…..
We’ll just say I like mine better.
Here’s how I made them. Start out by cutting the tomatoes in half, and scooping out the ribs and seeds.
Then make a simple marinade for the tomatoes. I used olive oil, red wine vinegar, rosemary, garlic, salt and pepper. I usually do this step during the day, and let the tomatoes marinate in the fridge until dinner time. If you make them right before you cook them, a short marinade time is just fine.
Now time for the stuffing. In a separate bowl, combine panko breadcrumbs, blue cheese, rosemary, salt, pepper and olive oil.
If you are feeling extra indulgent, use melted butter in place of olive oil.
Preheat your oven to 350° and transfer your tomatoes to a baking dish.
Scoop mixture into the tomatoes, dividing as evenly you can until all the stuffing is gone. Be very careful, if you spill any stuffing in the baking dish then you have COMPLETELY RUINED EVERYTHING!!!
Bake for 25 minutes, and top with fresh parsley for color and freshness.
Now tell me these aren’t the best damn tomatoes you’ve ever had? I also think this stuffing mixture would be delicious as a crust on steak. I haven’t tried it…yet.