{"id":225048,"date":"2019-07-29T22:44:22","date_gmt":"2019-07-30T02:44:22","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=225048"},"modified":"2019-07-29T22:44:22","modified_gmt":"2019-07-30T02:44:22","slug":"make-your-stuffed-tomatoes-next-level-with-this-recipe","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/07\/29\/make-your-stuffed-tomatoes-next-level-with-this-recipe\/","title":{"rendered":"Make your stuffed tomatoes next level with this recipe"},"content":{"rendered":"
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Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyere over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve. (File Photo<\/a>: yaili\/Flickr<\/a>, CC BY-NC 2.0<\/a>)<\/figcaption><\/figure>\n

Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.<\/p>\n

This approach is also great for tomatoes; think of them as levelled-up stuffed tomatoes featuring tons of crispy edges and great browning. We started with meaty, well-shaped plum tomatoes.<\/p>\n

We cored them, then cut into them and spread a potent, flavourful homemade basil pesto mixed with some crunchy panko bread crumbs over the interiors.<\/p>\n

We then topped the tomatoes with shredded Gruyere cheese for added punch and placed the stuffed tomatoes under the broiler for just 5 minutes to melt the cheese and slightly soften the tomatoes without turning them to mush.<\/p>\n

For the best results, we recommend buying ripe tomatoes of similar weight and size. We developed this\u00a0recipe\u00a0with tomatoes that averaged 3 ounces in weight and 2 1\/2 inches in length.<\/p>\n

HASSELBACK TOMATOES<\/p>\n

Servings: 4-6<\/p>\n

Start to finish: 45 minutes<\/p>\n

8 ripe plum tomatoes, cored<\/p>\n

7 ounces Gruyere cheese, shredded (1 3\/4 cups)<\/p>\n

1 1\/2 cups fresh basil leaves<\/p>\n

6 tablespoons extra-virgin olive oil<\/p>\n

1\/4 cup panko bread crumbs<\/p>\n

1 garlic clove, minced<\/p>\n

Salt and pepper<\/p>\n

Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1\/4 inch-thick slice from 1 long side of each tomato to create a flat base. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1\/4 inch intervals, leaving bottom 1\/4 inch of each tomato intact.<\/p>\n

Process 3\/4 cup Gruyere, basil, oil, panko, garlic, 1\/2 teaspoon salt, and 1\/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl with rubber spatula as needed, about 10 seconds.<\/p>\n

Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3\/4 teaspoon salt and 3\/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt-pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato).<\/p>\n

Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyere over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 286 calories; 218 calories from fat; 24 g fat (8 g saturated; 0 g trans fats); 36 mg cholesterol; 414 mg sodium; 6 g carbohydrate; 1 g fiber; 2 g sugar; 11 g protein.<\/p>\n

\u2014\u2014\u2014<\/p>\n

For more recipes, cooking tips and ingredient and product reviews, visit https:\/\/www.americastestkitchen.com<\/a>\u00a0. Find more recipes like Hasselback Tomatoes in \u201cNew Essentials .\u201d<\/p>\n

\u2014\u2014\u2014<\/p>\n

America’s Test Kitchen provided this article to The Associated Press.<\/p>\n","protected":false},"excerpt":{"rendered":"

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