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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
- 1 bunch watercress, thick stems trimmed
Directions:View on Bon Appetit
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