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Roasted Tomatoes with Blue Cheese


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Roasted Tomatoes with Blue Cheese


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Roasted Tomatoes with Blue Cheese


  • Prep Time : 10 min
  • Cook Time : 18 min
  • Ready Time : 28 min


6-12 Servings


  • 4 large or 6 medium beefsteak tomatoes
  • 1/4 cup olive oil
  • 3/4 cup plain breadcrumbs
  • 3/4 cup blue cheese
  • 2 tablespoons chopped fresh basil
  • 2 cloves garlic, finely chopped
  • salt and freshly ground black pepper to taste


Preheat the oven to 400 degrees. Cut the tomatoes in half. Remove the flesh and seeds and spoon into a bowl. Brush the outside surfaces of the tomatoes with some of the olive oil. Add the bread crumbs, cheese, basil and garlic to the tomato flesh and seeds. Add the remaining olive oil and salt and pepper to taste. Spoon the mixture into the tomatoes. Place the filled tomatoes on a cookie sheet. Bake for 18-20 minutes or until the tomatoes are tender and the stuffing is golden brown. Serve hot or at room temperature.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




One Response to Roasted Tomatoes with Blue Cheese

  1. This sounds sooo good!

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