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Fresh Tomatoes à la Hasselbacken


You’re most likely familiar with Hasselback potatoes ~ what about Hasselback tomatoes?




This trendy little side dish might make you hesitate, but once you try it, you may be sold on it!

“Hasselbacking” has been around since the 1950’s, when cooks at the Hasselbacken Hotel in Stockholm, Sweden, were peeling and partially slicing large potatoes, brushing them with butter, sprinkling them with bread crumbs, and baking them. 

Not only did patrons like the looks of the vegetable, they enjoyed the savory taste and variety of textures it offered.  To this day, it’s still on the hotel’s menu.

Instead of potatoes, this Cook’s Country  recipe focused on tomatoes.  They doubled-down on, flavors, and stuffed the tomatoes with savory pesto and tangy pungent Gruyère cheese. 




 


Instead of baking the concoction, the tomatoes were given a short blast under the broiler to lessen oven time, allowing the tomatoes to retain some summery freshness.

Unfortunately, my camera battery was dead when I wanted to take photos of cutting the slices in the tomatoes.  See the same method here with potatoes, showing the wooden spoon handles used to guide the knife when slicing the tomatoes.

 The end result was fresh-tasting tomatoes, melty cheese, and crunchy crumbs.  A great side dish for you tomato, pesto and Gruyère lovers out there!



Yield: 4-6 servings

Hasselback Tomatoes

Accordian-like tomatoes, filled with pesto and Gruyère cheese, a great side dish for your dinner table!

INGREDIENTS:


  • 8 ripe plum tomatoes, cored
  • 7 ounces Gruyère (1-1/4 cups) shredded
  • 1-1/2 cups fresh basil leaves
  • 6 tables extra-virgin olive oil
  • 1/4 cup panko bread crumbs
  • 1 garlic clove, minced
  • Salt and seasoned pepper

INSTRUCTIONS:


  1. Line a baking sheet with aluminum foil and set wire rack in sheet, set aside. On a cutting board or plate, using serrated knife, cut 1/4-inch-thick slice from 1 long side of each tomato. Turn tomatoes onto cut sides so the sit flat, then slice crosswise at 1/4" intervals, leaving bottom 1/4" of each tomato intact.
  2. (Place the handles of wooden spoons on either side of tomato to prevent the knife from cutting through.)
  3. Process 1/4 cup Gruyère, basil, oil, panko, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor until smooth, scrapping down sides of bowl as needed, about 10 seconds.
  4. Adjust oven rack 6" from broiler element and heat broiler. Combine 1/4 teaspoon each salt and pepper in a bowl. Carefully open tomato slices and sprinkle with salt and pepper. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato.)
  5. Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup cheese over tomatoes. Broil until cheese is golden brown, about 5 minutes.
    Serve
Created using The Recipes Generator


Enjoy!


Comments

  1. I love hasselback potatoes, so will definitely love this low carb version with tomatoes. Thanks, Pam.

    ReplyDelete
    Replies
    1. Great, Angie! We really liked the tomatoes! Thanks for the visit!

      Delete
  2. I'm sure the accordion style sliced tomatoes with the melted cheese topping, tastes as great as it looks on your lovely plate. Besides, it's a delicious way to get some lycophen (the anti -oxidant enzyme found in tomatoes). LOL.

    ReplyDelete
    Replies
    1. Thanks, Duta! I've read about lycophen and know it's a good thing. :-)

      Delete
  3. Pam, What a great idea... Fresh tomatoes lightly roasted with good cheese, basil leaves, breadcrumbs and minced garlic to kick it up a notch. Sounds just great and we'll have to give it a try. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, David! Those flavors go perfectly with tomatoes. Hope you like it!

      Delete
  4. These tomatoes sound delish, and this is a new idea for me.

    ReplyDelete
    Replies
    1. Thanks, Cakelaw! I always like to try new things too!

      Delete
  5. Love the looks (and flavor!) of Hasselback anything. Never even thought of using tomatoes, though -- what a terrific idea! These look excellent -- thanks.

    ReplyDelete
    Replies
    1. Thanks, John! It had never occurred to me with tomatoes, so I was happy to see the recipe in the magazine. Take care

      Delete
  6. I have not had hasselback in a while and I kind of prefer this tomato hasselback with yummy pesto and cheese. Great idea. Funny enough I just saw an apple hasselback recipe today.

    ReplyDelete
    Replies
    1. Thanks, Evelyne! That is cool, bet it would be great with apples and just might try it. Thanks for the suggestion!

      Delete
  7. Creative and inventive! Looks like a great side and an impressive dish to serve company.

    ReplyDelete
    Replies
    1. Thanks, Cali! It would make a great different and delicious side for company!

      Delete
  8. i've seen apples and potatoes and sweet potatoes done this way, but this marks my first encounter with tomatoes! brilliant!

    ReplyDelete
    Replies
    1. Thanks, Grace! I've never heard of apples baked this way until Evelyne, above here, mentioned it. They have to be great!

      Delete
  9. This is a fantastic idea! I hope you bring it over to Food on Friday to share with everyone as part of Pot Luck. Cheers from Carole's Chatter

    ReplyDelete
    Replies
    1. Thanks, Carole! Shoot, I have been kind of busy the last few days and just now saw this about FOF. Sorry, but I will check it out for another time!

      Delete
  10. What a fun idea Pam! They look perfect!

    ReplyDelete
    Replies
    1. Thanks, Katerina! They're really tasty! Take care

      Delete
  11. Hi Pam, absolutely love this idea, I love tomatoes!!

    ReplyDelete
    Replies
    1. Hi Gloria! Glad you like this! Bill loves tomatoes also and liked them prepared this way, cheese and all. Take care

      Delete
  12. GREAT idea! Now if only the squirrels hadn't stolen all our tomatoes :)

    ReplyDelete
    Replies
    1. Thanks, Liz! I know how those squirrels are only too well! Thanks for stopping by!

      Delete
  13. Hi Pam, oh I know I would love these, such a clever idea!!!!

    ReplyDelete
    Replies
    1. Thanks, Cheri! Glad you like them! I thought it was clever too of the magazine!

      Delete
  14. Love this simple dish! Perfect to escape the potatoes and I'm hoping I have lots of tomatoes coming!

    ReplyDelete
    Replies
    1. Hi Abbe! Yes to escaping the potatoes and all those calories. This is really good with tomatoes!

      Delete
  15. What a great idea. I often 'do' potatoes but never thought of tomatoes. We have so many in the garden at present that I am only too happy to have new ideas. Thanks so much. Have a good week Diane

    ReplyDelete
    Replies
    1. I get you with new uses for tomatoes, Diane! Hope you try this and like it! take care

      Delete
  16. Oh, Pam this sounds delicious!!! xo Catherine

    ReplyDelete

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