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!
“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”~ John Steinbeck, East of Eden