Stuffed tomatoes

I found this recipe on foodnetwork.com and made a few changes to make it primal and a little better.  We ate it as a side with sausage and broccoli and it was a delicious treat.   

Ingredients:

    12 medium vine-ripened tomatoes, sliced in 1/2 lengthwise
    1/4 cup olive oil
    3 cloves garlic, minced
    1/2 teaspoon kosher salt (or more to taste)
    1/2 teaspoon freshly ground black pepper
    3/4 cup coconut flour
    1/2 cup finely crumbled Gorgonzola
    1/2 cup finely grated mozzarella cheese
    4 tablespoons finely chopped fresh basil

Directions:

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 TBS 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 coconut flour, basil and both cheeses.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the cheese filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the tops are golden brown.