Best 12 Tomatoes With Gorgonzola Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a palatable dish that merges the tangy sweetness of tomatoes with the piquant and rich flavor of Gorgonzola cheese? Tomatoes with Gorgonzola is a culinary masterpiece that combines the vibrant colors and textures of fresh tomatoes with the creamy, blue-veined allure of Gorgonzola cheese, resulting in a delectable dish that tantalizes taste buds and captivates the senses. Whether you're a seasoned cook seeking to expand your culinary repertoire or a novice home chef looking for a simple yet impressive meal, this article will guide you through the process of crafting this mouthwatering dish, ensuring a delightful and memorable dining experience.

Let's cook with our recipes!

TOMATO GORGONZOLA SOUP



Tomato Gorgonzola Soup image

This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.

Provided by Jess

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¼ large red onion, diced
½ cup red bell pepper, diced
2 cloves cloves garlic, minced
¼ cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5 ounce) can diced tomatoes
1 ½ cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
¼ teaspoon ground white pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  • Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  • Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g

CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES



Cavatelli with Gorgonzola and Cherry Tomatoes image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
One 8.8-ounce package cavatelli pasta
8 ounces pancetta, cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 shallots, chopped
One 8-ounce container cherry tomatoes, halved
4 ounces Gorgonzola dolce cheese
One 5-ounce package baby spinach, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
  • Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.

GORGONZOLA TOMATOES ON ENDIVE



Gorgonzola Tomatoes on Endive image

This simple yet elegant appetizer takes advantage of a timesaving ingredient - bottled salad dressing. You'd never guess!

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 20 appetizers.

Number Of Ingredients 6

20 leaves Belgian endive (about 2 heads)
2 medium tomatoes, seeded and finely chopped
3 green onions, thinly sliced
1/2 cup crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup balsamic vinaigrette

Steps:

  • Arrange endive on a serving platter. In each leaf, layer the tomatoes, green onions, cheese and walnuts. Drizzle with vinaigrette. Chill until serving.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATOES WITH THYME AND GORGONZOLA



Roasted Potatoes with Thyme and Gorgonzola image

Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound small red potatoes, halved
1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS



Roasted Tomatoes With Garlic, Gorgonzola and Herbs image

This is another recipe from Giada De Laurentiis that I saw her prepare on her cooking program a few years ago. I missed a few preparation steps though, so I set my note aside. I finally took the time to get the missing instructions, so I thought I'd post it before I lose it again.

Provided by Northwestgal

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

12 roma tomatoes, sliced in 1/2 lengthwise
1/4 cup oil
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup plain breadcrumbs
3/4 cup finely crumbled gorgonzola or 3/4 cup grated parmesan cheese
2 tablespoons flat leaf parsley, chopped

Steps:

  • Preheat oven to 375°F
  • Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
  • In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
  • 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.

Nutrition Facts : Calories 217.9, Fat 14.9, SaturatedFat 4.5, Cholesterol 12.7, Sodium 486.7, Carbohydrate 15.5, Fiber 2.2, Sugar 4.2, Protein 6.6

TOMATOES AND GORGONZOLA



Tomatoes and Gorgonzola image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

1 very large tomato or 2 small tomatoes
2 teaspoons chopped fresh basil
4 teaspoons Gorgonzola
Freshly ground black pepper to taste

Steps:

  • Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
  • Sprinkle basil and pepper on tomato halves. Top with cheese.
  • Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 2 grams

TOMATOES WITH GORGONZOLA



Tomatoes With Gorgonzola image

Provided by Robert Farrar Capon

Categories     easy, lunch, quick, side dish

Time 10m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 6

4 large tomatoes, sliced 1/2 inch thick
Extra-virgin olive oil to taste (about 1/3 cup)
Chopped fresh basil leaves to taste (about 1/4 cup)
Black pepper to taste
1/2 pound imported Gorgonzola cheese
2 tablespoons toasted pine nuts (pignoli)

Steps:

  • Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
  • Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS



Roasted Tomatoes with Garlic, Gorgonzola and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
  • In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
  • 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.

TOMATO-GORGONZOLA PASTA SHELLS



Tomato-Gorgonzola Pasta Shells image

This is a quick, easy way to whip up a gourmet pasta dish with Gorgonzola.

Provided by Lux

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package medium pasta shells
1 tablespoon olive oil
½ cup diced onion
1 teaspoon red pepper flakes
ground black pepper to taste
1 tablespoon tomato paste
1 tablespoon minced garlic
2 (14 ounce) cans diced tomatoes with juice
1 tablespoon balsamic vinegar
½ cup heavy cream
½ cup crumbled Gorgonzola cheese, or to taste
⅓ cup chopped fresh basil
salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
  • Heat olive oil in a large saute pan over medium heat. Stir in onion, red pepper flakes, and black pepper. Cook and stir until onion is soft and translucent, about 3 minutes. Add tomato paste and garlic; cook and stir until fragrant, about 1 minute.
  • Add tomatoes and balsamic vinegar to the pan with the onion mixture. Bring to a boil and cook, uncovered, until thickened, about 5 minutes. Reduce heat and pour in heavy cream; let simmer for 1 minute. Stir in cooked pasta, Gorgonzola cheese, basil, and salt. Serve immediately.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 62.1 g, Cholesterol 42.2 mg, Fat 15.4 g, Fiber 4.2 g, Protein 14.9 g, SaturatedFat 7.8 g, Sodium 408 mg, Sugar 7.1 g

TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS



Tomato-Gorgonzola Sauce With Pasta Shells image

I made this for Labor Day Weekend and boy the taste is phenominal....Very elegant. Got the recipe out of Cusine at Home Magazine....Putting here for safe keeping. Try and find the creamy gorgonzola cheese or soft.

Provided by CIndytc

Categories     Pasta Shells

Time 30m

Yield 7 cups, 4-6 serving(s)

Number Of Ingredients 13

3/4 lb dry medium pasta shell
1 tablespoon olive oil
1/2 cup onion, diced
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon ground black pepper
1 tablespoon tomato paste
1 teaspoon garlic, minced
2 (14 ounce) cans diced tomatoes with juice
2 teaspoons balsamic vinegar
1/2 cup heavy cream
1/3 cup creamy gorgonzola, crumbled
1/3 cup chopped fresh basil
salt

Steps:

  • Bring a pot of salted water to a boil for the shells.
  • Cook shells according to package directions; drain and set aside.
  • Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
  • Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
  • Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
  • Serve immediately.

Nutrition Facts : Calories 539.3, Fat 19.2, SaturatedFat 9.7, Cholesterol 49.2, Sodium 490.5, Carbohydrate 76.4, Fiber 5.4, Sugar 8.9, Protein 16.3

PENNE WITH GORGONZOLA AND TOMATOES



Penne with Gorgonzola and Tomatoes image

Provided by Shelley Berger

Categories     Pasta     Tomato     Kid-Friendly     Blue Cheese     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (1 stick) butter, room temperature
6 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, using spoon, beat butter with Gorgonzola until blended.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
  • Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

ROASTED TOMATOES WITH GARLIC, GORGONZOLA, AND HERBS



Roasted Tomatoes with Garlic, Gorgonzola, and Herbs image

Categories     Bread     Garlic     Tomato     Side     Bake     Marinate

Yield 6 to 8 servings

Number Of Ingredients 8

12 plum tomatoes, sliced in half lengthwise
4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain dried bread crumbs
3/4 cup (3 ounces) finely crumbled Gorgonzola cheese
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 375°F.
  • Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
  • In a large bowl, mix together 2 tablespoons of the olive oil, the garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
  • In a small bowl, mix together the bread crumbs and Gorgonzola cheese.
  • Place the marinated tomato halves, cut side up, on a rimmed baking sheet limed with parchment paper. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes, until the tomatoes are slightly softened and their undersides are brown.
  • Arrange the cooked tomatoes on a serving platter and sprinkle with parsley.

Tips:

1. Choose ripe, flavorful tomatoes: Look for tomatoes that are deep red, plump, and free of blemishes. Avoid tomatoes that are green or have soft spots. 2. Use good quality Gorgonzola cheese: Fresh or semi-firm Gorgonzola is ideal for this recipe. You can substitute other blue cheeses, but the flavor will be different. 3. Use a balsamic vinegar of good quality: Aged balsamic vinegar has a richer, more complex flavor than younger vinegars. Look for balsamic vinegar that is at least 3 years old. 4. Make the vinaigrette in advance: The vinaigrette can be made up to 2 days in advance. Store it in a jar or container in the refrigerator. 5. Toss the tomatoes gently: Over-mixing will bruise the tomatoes and release their juices. 6. Serve the salad immediately: The tomatoes are best when served fresh.

Conclusion:

This simple but delicious salad is a perfect way to enjoy fresh tomatoes. The salty-tangy flavor of Gorgonzola cheese and the sweet-tartness of the balsamic vinaigrette complement the juicy sweetness of the tomatoes perfectly. This salad is sure to be a hit at your next party or potluck.

Related Topics