Well

Maybe my slightly (?) superstition-ness worked. Since the storm is going to NOLA - not that I wish it upon them. 
But... It's still windy as all heck here tonight and raining, slightly, but I'll take this over a direct hit. There is still much more Season to go.  It is what it is. 

Roasted Tomatoes with Garlic, Bleu Cheese and Herbs

Yes, I deviate from the recipe, but only for very good reasons. Plain store-bought bread crumbs taste like ... um, crappy cardboard. Never use them. Ever.

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2  pieces of bread, whirred into crumbs in food processor
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees 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, 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 (and additional garlic if you like). 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.

Source: Food Network