Pasta with Roasted Tomatoes and Gorgonzola

Stuart was going to Costco while I had to work so I asked him to pick up some cherry tomatoes.  He came home with my usual 2 pound package of cherry tomatoes AND a 2 pound package of Campari tomatoes.  I love Campari tomatoes but I wasn't sure what I was going to do with them since I already had all those cherry tomatoes.  I ended up making a great pasta dish that is sure to be one of our regulars from now on.

The first thing I did was cut all the tomatoes in half and then scooped out the insides.  I put each tomato face down on a paper towel just to dry them out a little.  Then I put the tomatoes in a big bowl and added:

About 1/2 cup olive oil
3-4 cloves garlic, minced
Salt and pepper
1 t. oregano
2-3 T. balsamic vinegar

I mixed it all up and let the tomatoes marinate for about a half hour, stirring once in a while.  Then I removed the tomatoes and put them on a foil-lined baking sheet.

Meanwhile, in a small bowl, I mixed together:

About 3/4 cup Panko breadcrumbs
4 oz. crumbled Gorgonzola
About half the marinade from the tomatoes

I stuffed each tomato with the Gorgonzola mixture and then drizzled the remaining marinade over the top.

Baked at 375 degrees for about 20-30 minutes.  I baked mine until they were really roasted because I used them on pasta.  If I was going to serve the tomatoes as an appetizer or something, I would bake them less so they would still be firm and easier to hold.  But, for pasta they were delicious!  Here they are fresh out of the oven:

I used spinach tagliatelle and finished the dish with fresh grated Parmesan and fresh basil.