Hasselback Roasted Tomatoes

These hasselback roasted tomatoes have cheesy, smoky, crispy goodness between every slice of sweet tomato.

Hasselback Roasted Tomatoes

Prep Time

20 minutes

Cook Time

8 minutes


6 people

Hasselback this and Hasselback that….EVERYONE is on the Hasselback bandwagon. Now my turn!

I adore this dish and I think you will as well. Cheesy, smoky, crispy goodness between every slice of sweet tomatoes.

Note: prep time does not include time for drying biscuits.


  • 8 large plum tomatoes
  • 1/4 pound shredded Gruyere cheese
  • 1/4 pound shredded Provolone cheese
  • 1 cup freshly chopped basil
  • 1/2 cup pure olive oil
  • 1/2 cup dried biscuit crumbs
  • 3 tablespoons butter or margarine, melted
  • 1 teaspoon minced garlic in oil
  • To taste salt and pepper


  • 1 Preheat broiler, making sure rack is at least 3 inches from heat source.
  • 2 Slice each tomato very thinly on one side so it is able to sit up on a foil-lined baking pan without rolling. Now thinly slice each tomato into 1/4-inch slices; set aside.
  • 3 Add cheeses, basil, olive oil, garlic, and salt and pepper in a bowl and mix thoroughly. While separating each slice of each tomato, carefully stuff with equal amounts of cheese mixture.
  • 4 In a small bowl, mix biscuit crumbs with melted butter and sprinkle over each stuffed tomato.
  • 5 Place tomatoes on broiler rack and cook for about 3 minutes, checking often, or until the top is nicely browned. Remove from broiler, turn heat off and immediately place in oven.
  • 6 Allow tomatoes to continue cooking in the residual heat in the oven from the broiler for at least 5 minutes, or until hot throughout, not allowing tomatoes to get too soft.
  • 7 Remove from oven and serve immediately.


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