A quick and easy side dish recipe is a great thing to have in your back pocket. Bonus points if it’s delicious and impressive enough to serve for guests. Enter Hasselback Tomatoes. Yes, tomatoes!
The term Hasselback is usually applied to potatoes that are thinly sliced, accordion-style, seasoned and then baked. The end result is potatoes with the crispiest of edges and soft, creamy centers. Think mashed potatoes with a French fry outside.
Hasselback Tomato How-To
Potatoes are great but a Hasselback Tomato is a thing of wonder, especially when you’re jonesing for something a little lighter. Here’s how to do it.
1. Grab some Roma tomatoes, make three or four crosswise slices across each one, being careful not to cut all the way through. The goals is to have the sliced tomatoes still in one piece with the bottom holding the slices together.
2. Gently separate the slices to season the tomatoes with salt and pepper then stuff each slice with a mix of creamy goat cheese and herbs.
3. Press each tomato gently into Panko bread crumbs, so the crumbs stick to the goat cheese, and bake them up until the tomatoes are soft, the goat cheese is bubbly and the breadcrumbs are golden brown.
4. Drool. Swoon.
Hasselback Tomatoes are dinner party perfect, as you can slice and stuff them hours ahead, store them covered in the fridge, and bake them when you’re ready to serve. You’re welcome!
Be sure to keep your measurements straight for fresh vs dried herbs. You’ll use about one-third less of dried because their flavors more flavorful.
Bring out the flavor of your tomatoes by seasoning the inside. Gently separate the slices in the tomatoes and sprinkle with salt and pepper.
I like adding herbs to my goat cheese but you can use herbed goat cheese, as well.
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- 4 Roma tomatoes, rinsed and patted dry
- 4 ounces goat cheese
- 2 tablespoons chopped fresh herbs or 2 teaspoons dried herbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons Panko bread crumbs
- Preheat oven to 425F.
- Make three or four slits vertically across each tomato, being careful not to cut all the way through. Sprinkle a pinch each of salt and pepper inside the slits. Set aside.
- Stir goat cheese, herbs (I like basil and parsley). 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl until well mixed. Divide goat cheese evenly between the tomato slits, pressing the cheese into each slit.
- Place Panko on a small plate and press each tomato into the breadcrumbs so it sticks to the cheese. Place stuffed tomatoes on a baking sheet lined with parchment or foil. Bake until cheese is bubbly and breadcrumbs are golden brown, about 10 minutes.
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