February 17, 2013
Valentine’s Day. Most people are going out to dinner, sending flowers or eating pounds of chocolate. In my earlier life, I may have wanted all that but I have to say as I’ve gotten older it’s not all it’s cracked up to be. Sorry Hallmark….but I think you should show the people in your life that you love them every day of the year and not just one. With that said, I still wanted to do something nice for my husband so I decided to make a dinner that I thought he would enjoy. Throw in a little candlelight, a nice bottle of wine and voilà!
I decided on seasoned beef tenderloin, roasted pepper salsa and stuffed gorgonzola tomatoes. I am not a beef lover, but my husband certainly is and we both felt the tenderloin turned out quite nice. The salsa, with it’s tangy bite was a nice compliment to the savory tenderness of the meat. What surprised me however, was that the tomato turned out to be the star of the evening. It was so easy to do and yet such an elegant addition to the meal.
I was telling my friends what I had done a day or two later and I was amazed that everyone seemed interested in my sharing of this recipe. It was one I found in a magazine, inspired by Giada. I think this is really great if you’re having a dinner party, if it’s just a couple of people or even if you’re eating alone. It’s very easy and very good. I highly recommend this.
So, make this for someone you love, including yourself…. and it can be any day of the year.
Gorgonzola stuffed tomatoes
- 2 medium firm ripe plum tomatoes, halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons plain dried panko breadcrumbs
- 3 tablespoons finely crumbled gorgonzola cheese
- 1 tablespoon chopped fresh flat leaf parsley
Preheat oven to 425 degrees.
Using a teaspoon, remove seeds from tomatoes, place cut side down on paper towels to drain, about 5 minutes.
Mix 1 tablespoon of the oil, and the garlic, salt and pepper in a small bowl.
Add the tomatoes and gently toss until well coated. Marinate 10 minutes.
Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on a small baking sheet lined with parchment paper. Fill tomatoes with the breadcrumb mixture, drizzle with remaining oil.
Roast tomatoes in the oven at 425 degrees for 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley and serve.