Preheat the oven to 375°F. Generously coat a ceramic baking dish or heavy metal baking pan with a thin layer of olive oil.

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).

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.

Arrange the prepped tomatoes, slashed-side up, in the prepared baking pan.

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.

Pack the seasoned breadcrumbs heavily onto the surface of each tomato half.

Top the breadcrumbs generously with the crumbled Gorgonzola cheese, pressing down gently so the cheese adheres to the crumb layer.

Bake in the preheated 375°F oven for 25 to 30 minutes.

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.

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.