These oven roasted tomatoes with Gorgonzola creamed spinach is an easy and fast meal to prepare any night of the week. This dish has been an absolute favorite of mine for years! It has bold flavors with creamy textures. We eat this as a main course, but you could serve it as a side dish next to steak or grilled chicken too. Mmmm, it’s so good!
Start by slicing your ripe tomatoes and placing them on a baking sheet. Sprinkle Tony Chachere’s Creole Seasoning on top of tomatoes. Set aside.
On stove top, place 10 oz frozen spinach with 1/4 C water in saucepan on medium/low heat and cover. When spinach fully thawed, drain and place back inside saucepan. (Do not press spinach when draining, you want it to be moist) Pour crumbled Gorgonzola over hot spinach and stir until melted.
Spoon creamy spinach over sliced tomatoes and sprinkle Italian bread crumbs on top. (If you want to make this gluten-free just omit the bread crumbs) Bake at 375 degrees for 20 minutes. Serve on top of white or brown rice.
Be sure to scoop up that extra sauce in the pan to drizzle over your plate. If you love Gorgonzola as much as I do then you will LOVE this dish! Enjoy!