Hasselback Roasted Tomatoes
Hasselback Roasted Tomatoes
By Jim Bailey |
December 14, 2018 6:58 pm
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.
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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.
Jim Bailey
The Yankee chef, Jim Bailey, is a third generation chef, food columnist, cookbook author, food judge and New England’s foremost food historian. His motto, It's Just That Simple!™ expounds on the concept that anyone can create and prepare recipes made by celebrity chefs on television, but without all the expense, expertise and special equipment. Chef Jim also dons his signature pink chefs coat as a tribute to all breast cancer sufferers, both in the past and present.
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