Roasted Plum Tomatoes with Garlic and Gorgonzola

This recipe turned out excellent.
The tomatoes were tender and the gorgonzola
melted and blended with the bread crumbs very nicely.
The soft tomato spread easily and the combination was excellent.

Ingredients:
10 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and minced
1/2 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup flavored dry bread crumbs
3/4 cup gorgonzola cheese, crumbled
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat oven to 350 degrees F.
Using a teaspoon remove the seeds from the tomatoes.
Using kitchen shears cut away the stem.
In a large bowl, mix together 2 tablespoons
of the olive oil, garlic, salt, and pepper.
Toss the tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes or so.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up,
on a parchment paper-lined baking sheet.
Fill each tomato half with the bread crumb filling.
Drizzle with the remaining olive oil.
Bake for 20 to 25 minutes until slightly softened
and the underside of the tomatoes are brown.
Arrange the cooked tomatoes on a serving platter.
Sprinkle with the chopped parsley and serve immediately.