Best 16 Tomatoes With Gorgonzola Recipes

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Welcome to a culinary journey where ripe tomatoes and creamy gorgonzola cheese intertwine to create a symphony of flavors. This article presents a collection of enticing recipes that showcase this dynamic duo in various culinary creations. From classic Italian pasta dishes to innovative appetizers and salads, these recipes offer a delightful exploration of the harmonious marriage between tomatoes and gorgonzola.

Savor the classic flavors of "Tomatoes with Gorgonzola and Pine Nuts," where juicy tomatoes, creamy gorgonzola, and toasted pine nuts come together in a simple yet elegant dish. Alternatively, indulge in the richness of "Gorgonzola Stuffed Tomatoes," a tantalizing appetizer where halved tomatoes are filled with a delectable mixture of gorgonzola, walnuts, and sun-dried tomatoes.

For pasta lovers, "Gnocchi with Tomatoes and Gorgonzola Sauce" is a must-try. Tender gnocchi is enveloped in a velvety sauce made from fresh tomatoes, gorgonzola cheese, and aromatic herbs, resulting in a dish that is both comforting and indulgent. "Penne with Gorgonzola and Roasted Tomatoes" offers a vibrant twist, featuring roasted tomatoes that add a delightful smoky sweetness to the creamy gorgonzola sauce.

Venturing beyond pasta, "Grilled Chicken with Gorgonzola and Tomato Salsa" presents a succulent grilled chicken breast topped with a refreshing salsa made from tomatoes, gorgonzola, and red onion. "Tomato and Gorgonzola Tart" combines the vibrant flavors of tomatoes with the creaminess of gorgonzola in a flaky and savory tart crust.

For a lighter option, "Tomato and Gorgonzola Salad with Balsamic Vinaigrette" offers a delightful interplay of flavors and textures, featuring juicy tomatoes, creamy gorgonzola, and a tangy balsamic vinaigrette. Each recipe is meticulously crafted to highlight the unique characteristics of tomatoes and gorgonzola, creating dishes that are as visually stunning as they are delicious.

Here are our top 16 tried and tested recipes!

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.

CREAM OF TOMATO GORGONZOLA SOUP



Cream of Tomato Gorgonzola Soup image

Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.

Provided by Michelle Reckard

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

Time 25m

Yield 4

Number Of Ingredients 8

1 (26 ounce) can tomato soup
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
½ cup water
1 cup milk
4 ounces crumbled Gorgonzola cheese
2 tablespoons minced garlic
1 tablespoon dried basil
1 teaspoon onion powder

Steps:

  • Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g

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

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

TOMATO AND ORZO SOUP WITH GORGONZOLA



Tomato and Orzo Soup with Gorgonzola image

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Provided by Coleene

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

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
  • Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g

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.

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

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.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL



Pizzette with Gorgonzola, Tomato and Basil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 6

8 ounces purchased pizza dough
3 ounces Gorgonzola, crumbled
3 ounces cherry tomatoes, quartered
2 teaspoons extra-virgin olive oil
1/4 cup fresh basil leaves, torn into pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

TOMATO GORGONZOLA SOUP



Tomato Gorgonzola Soup image

Provided by Food Network

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large yellow onions, chopped
4 cloves garlic, chopped
3 tablespoons all-purpose flour
2 ounces (1/4 cup) cognac
1 1/2 pounds red-skinned potatoes, peeled and quartered
4 cups low-sodium chicken broth
1 35 -ounce can whole peeled tomatoes, crushed, juices reserved
2 3/4 cups heavy cream
2/3 cup crumbled gorgonzola cheese, plus more for garnish
2/3 cup fresh basil, plus more for garnish
Kosher salt and freshly ground pepper
2 teaspoons cider vinegar

Steps:

  • Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
  • Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

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

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

CREAMED CORN WITH GORGONZOLA, TOMATOES AND PINE NUTS



Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts image

This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season's bounty.

Provided by Melissa Clark

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings as an appetizer or side dish

Number Of Ingredients 7

2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons crumbled blue cheese
Freshly ground black pepper
1/4 cup pine nuts
2 large tomatoes, thickly sliced
Fresh basil, chopped for garnish

Steps:

  • Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
  • Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
  • In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
  • Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 6 grams, TransFat 0 grams

SKILLET POLENTA WITH TOMATOES AND GORGONZOLA



Skillet Polenta with Tomatoes and Gorgonzola image

Categories     Cheese     Tomato     Side     Bake     Vegetarian     Quick & Easy     Blue Cheese     Mozzarella     Basil     Cornmeal     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 cups water
1 1/3 cups yellow cornmeal
1 1/4 teaspoons salt
1/2 cup slivered fresh basil leaves
2 cups halved cherry tomatoes
2 garlic cloves, minced
1 cup crumbled Gorgonzola cheese (about 4 ounces)
1 cup shredded mozzarella cheese (about 4 ounces)

Steps:

  • Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
  • Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
  • Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges and serve from skillet.

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

PENNE PASTA WITH TOMATOES AND GORGONZOLA



Penne Pasta With Tomatoes and Gorgonzola image

This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped
1 (14 ounce) can Italian plum tomatoes, drained and chopped
1/2 cup chopped fresh basil or 1 tablespoon dried basil, crumbled
1/2 cup butter, room temperature
6 ounces gorgonzola
1 lb penne pasta
1 cup grated romano cheese or 1 cup parmesan cheese

Steps:

  • Heat oil in a large heavy skillet over medium heat.
  • Add chopped onion and garlic and saute until clear, about 8 minutes.
  • Stir in chopped tomatoes and basil.
  • Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
  • Cook pasta until just tender, but still firm to the bite; 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 to taste.
  • Sprinkle with cheese and serve.

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your dish is packed with flavor. Look for tomatoes that are deep red in color and free of blemishes.
  • Use high-quality gorgonzola cheese. The better the cheese, the better your dish will be. Look for a gorgonzola that is creamy and pungent.
  • Don't overcook the tomatoes. They should be cooked until they are just tender, but still hold their shape.
  • Serve the tomatoes immediately. This dish is best enjoyed fresh out of the oven.

Conclusion:

Tomatoes with gorgonzola is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet tomatoes and savory gorgonzola cheese is irresistible. This dish can be served as an appetizer, side dish, or main course. It is also a great way to use up leftover tomatoes.

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