A New Recipe for your Sunday

So it's the first weekend of fall.  In Maine the foliage, as I mentioned previously, is finally starting to change, which makes me smile because, hey, it's gorgeous.  What's funny is that the temperatures have been crazy warm.  We've actually been walking around in short sleeves and using the air conditioner at night, which is not typical for Maine this time of year.

As I might have implied in my last post, Rob has been getting a little bored with our regular meal repertoire, so we are constantly on the lookout for new recipes.  The other day he was flipping through the channels and came across Giada DeLaurentiis, who he has a huge crush on because she looks like Natalie Portman.  Usually he'll stop and make some innuendo out of what she is saying (this is surprisingly easy to do with kitchen and cooking terms) and move on.  But this time she was talking about gorgonzola and breadcrumb stuffed Roma tomatoes, and we just had to listen so we could add it as a side to one of our meals. 

On Saturday we paired it with a meal we eat pretty frequently (pasta and chicken mixed with basil pesto) and I wanted to share the recipe with you.  The amounts are kind of arbitrary based on how many tomatoes you want, and Giada didn't give them to us.

Gorgonzola and Breadcrumb Stuffed Tomatoes

Ingredients:

1 cup breadcrumbs

1 cup crumbled gorgonzola cheese (can also substitute parmesan)

~5 cloves garlic

Roma tomatoes

Olive oil

1. Preheat the oven to 375 degrees Fahrenheit.

2. Cut the tomatoes in half lengthwise.  Scoop out seeds and pulp.  You can either discard or use them to make tomato sauce.  Place the tomatoes cut-side down on paper towel to drain.

3. In a bowl, mix olive oil and garlic.  Put tomatoes in the mixture and toss to coat.

4. In another bowl mix breadcrumbs and gorgonzola.  Spoon mixture into each tomato half and place on parchment-paper covered baking sheet.

5. Bake tomatoes for 20-25 minutes.

Do you have any yummy new recipes?