[Hellfighter]

Roasted Tomatoes with Stilton
12 medium plum tomatoes (about 2 1/4 pounds)
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon coarse kosher salt
1/2 teaspoon dried crushed rosemary
8 tablespoons olive oil, divided
2 large garlic cloves, minced


1 4-ounce piece Stilton cheese, crumbled
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Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.

Position rack in center of oven and preheat to 375