Gorgonzola Stuffed Plum Tomatoes

The difference between a great stuffed tomato and a soggy disappointment comes down to one thing: moisture control. Plum tomatoes are prized for their dense, meaty walls, but their centers hold a watery seed jelly. If you stuff and bake them without removing it first, that liquid will steam the breadcrumbs from the inside out, turning the whole dish into a soft, unappetizing mess. The answer is beautifully simple — squeeze it out.

Gently pressing the halved tomatoes over a bowl to remove the seeds and liquid creates a firm, hollow vessel ready for filling. To make sure the rich fats from the Gorgonzola and olive oil soak deeply into the flesh rather than simply pooling on the surface, score a few shallow crosshatch slits directly into the core of each half. This slashing allows the heat to thoroughly soften and sweeten the dense meat of the tomato as it roasts.

Building the Golden Topping

With the moisture removed and the tomatoes ready, they are generously seasoned and packed with a layer of seasoned breadcrumbs. This dry layer plays an essential role, absorbing the melting cheese while creating a shattered, golden crunch on every bite.

Topping the breadcrumbs with generously crumbled Gorgonzola introduces a bold, pungent depth of flavor. As the tomatoes roast at 375°F, the blue-veined cheese bubbles and melts down into the scored crevices of the fruit, filling the kitchen with an irresistible aroma. Letting the dish cool slightly before serving allows the cheese to set, yielding a concentrated, bite-sized burst of complex flavor that holds perfectly at room temperature.

Jorj Morgan

Gorgonzola Stuffed Plum Tomatoes

These Gorgonzola Stuffed Plum Tomatoes deliver a harmonious dance of flavors, where the pungent creaminess of melted Gorgonzola meets the sweet, blistered flesh of roasted tomatoes. A savory breadcrumb crown adds delightful texture, creating a truly unforgettable bite perfect for serving straight from the oven or gracefully cooled.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer

Ingredients Method

Ingredients

  

The Tomato Foundation

• 6 ripe firm plum tomatoes, halved horizontally
• 1 tablespoon high-quality olive oil
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper

The Structural Crown

• ½ cup seasoned breadcrumbs
• ½ cup premium Gorgonzola cheese crumbled

Method

 

Prep the Tomatoes

1. Preheat the oven to 375°F. Generously coat a ceramic baking dish or heavy metal baking pan with a thin layer of olive oil.
2. Gently squeeze the halved plum tomatoes over a sink or bowl to extract and discard the excess seeds and watery jelly. (This critical moisture control step prevents the final dish from becoming soggy).
3. Using a sharp paring knife, slash a few shallow, crosshatch slits directly into the dense core of each tomato half to allow the heat and fats to penetrate the flesh.

Stuff & Roast

1. Arrange the prepped tomatoes, slashed-side up, in the prepared baking pan.
2. Drizzle the 1 tablespoon of olive oil evenly over the tomatoes, and aggressively season the exposed flesh with the kosher salt and coarse black pepper.
3. Pack the seasoned breadcrumbs heavily onto the surface of each tomato half.
4. Top the breadcrumbs generously with the crumbled Gorgonzola cheese, pressing down gently so the cheese adheres to the crumb layer.

The Melting Phase

1. Bake in the preheated 375°F oven for 25 to 30 minutes.
2. The tomatoes are finished when the flesh is soft, blistered, and slightly shriveled, and the Gorgonzola cheese is completely melted, bubbling, and deeply golden brown across the top.
3. Remove from the oven and allow to rest for 5 minutes before serving to ensure the cheese stabilizes. These are spectacular served warm or completely at room temperature.