Cheesy Roasted Hasselback Tomatoes satisfy that comfort food craving while utilizing the fresh and flavorful fruits of summer - a plant based update on the classic Hasselback potato.
recipe originally published August 30, 2012
Cheesy Roasted Hasselback Tomatoes
We love Portland summers. Aside from a few 100 degree days, summertime is nearly perfect.
You might know that autumn is my favorite time of year, for several reasons. I am happily looking forward to the fall months here, something Portland also does consistently well.
...but summer - you cannot beat the fresh produce bursting from your garden and farmers markets!
Fresh Summer Recipes
We enjoy the bounty of our own garden, where juicy tomatoes, perfectly spicy jalapeños, and all the fresh herbs are abundant.
We are lucky to enjoy freshness from my mom's garden, when she brings large branches of basil that make the whole downstairs of our house smell fantastic.
Portland has fantastic Farmers Markets. I buy heirloom tomatoes all season long. I cannot get enough - the flavor is out of this world, and I cannot begin to describe it honorably.
Many of these heirlooms are eaten as is - yes, like an apple. I have sliced them onto sandwiches, I have made them into simple fresh salads.
Then I hassselbacked them.
Oven Bake or Air Fry
The Cheesy Roasted Hasselback Tomatoes recipe is almost too easy for something with such a wow factor. I have roasted these in the traditional oven many times, for many summers.
This year, I tried them in the air fryer, and they work just as well! I have updated the recipe to reflect cooking instructions for both methods - oven roast and air fry. (I lined the air fryer basket with these fantastic parchment rounds, but you can also use a small baking dish if you have one that fits inside the basket.)
What is Hasselback
Instead of the traditional potato, I accordion cut two of the most beautiful heirloom tomatoes, hasselback style. What is hasselback and how do you do it?
The method called Hasselback is generally found with potatoes, and gets its name from the Swedish restaurant where the dish originated - Hasselbacken. You make thin slices along the length of the vegetable, stopping about two thirds of the way down.
How To Hasselback
The easiest way to hasselback slice a potato - or heirloom tomato - is very carefully. This is easy to do - just take care to not slice all the way through. I arrange the potato - tomato - between two chopsticks, flat spatulas, or even clean pencils! Carefully cut thin slices, stopping at the chopstick.
Cheesy Tomatoes
For the cheesy component, I tuck pieces of my favorite cheddar inside, and warmed them in the oven. (Another recipe update - these days I more often use a cheese sauce, like my Tangy Cheese Sauce or my Spicy Vegan Chorizo Queso.)
If that was not enough, I then served them atop a fluffy brown butter quinoa, and topped it all with some fresh fragrant basil.
These are definitely a favorite summer staple - I look forward to the fresh vibrant flavors all year.
Do you have a garden? Are you a fan of the heirloom vegetables?
Becky talks about what heirloom actually means - a great read.
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Cheesy Roasted Hasselback Tomatoes
a comfort food dish with the fresh and flavorful fruits of summer – a tasty update on the classic Hasselback potato.
Ingredients
- 2 large heirloom tomatoes
- 2-3 ounces Dairy Free / Vegan Cheese or cheese sauce
- handful fresh basil leaves, chiffonaded
- 2 servings cooked quinoa
Instructions
- If using oven, preheat oven to 350 °F.
- If using air fryer, line basket with parchment or small baking dish that fits inside air fryer basket.
- Cut around top of tomato to remove the stem.
- Make several vertical slices through tomato, stopping before reaching bottom (¾ through).
- Slice cheese into pieces to fit into each pocket of the tomato, or spoon cheese sauce into each slice.
- Place on baking sheet and roast in a 350 °F oven for 10-12 minutes, until cheese is melted and tomatoes are softened.
- Air fryer - cook at 160 °F for 5-6 minutes, or until tomatoes are softened.
- (I often slice the tomato and air fry, then top with warm cheese sauce after the tomato comes out of the air fryer. If using cheese slices, keep an eye on it every few minutes so the cheese does not melt out of the tomato completely.)
- Serve atop quinoa, sprinkle with fresh chiffonaded basil.
Notes
dairy, egg, soy and gluten free, vegan
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 416Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 360mgCarbohydrates: 13gFiber: 5gSugar: 16gProtein: 18g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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gil@http://www.howtogetridofacnespots.net says
This is good. Awesome creativity with food.
Claire says
looks totally delicious, different and healthy!
spabettie says
thanks, Claire! I love these...
Liz (Little Bitty Bakes) says
I did a double-take when I read the title here -- my eyes saw tomato but my brain was naturally registering potato... but no, tomato it is! What an awesome idea, and served warmed with the gooey cheese over the quinoa. I'm not sure if I can find farm fresh tomatoes this time of year in FL, but it's worth the try if it means I can make this for dinner!
spabettie says
yep, tomato! fun, right? and you got it - the melty cheese getting down into the quinoa, the juicy tomato in the quinoa... Mmm, I want another one now! I hope you can find a tomato to do this - that is not like, $5 apiece 😉
Mom Foodie says
I love the colors in this dish!
spabettie says
thank you - I know, I love looking at these photos! 🙂
Paula - bell'alimento says
I am in love with this idea! xoxo
spabettie says
thank you, Paula! I am too... so delicious! I am going to miss the heirlooms...
Shannon says
I love this! I try to cook moderately low carb meals several nights a week (my boyfriend is diabetic) and this would be a great way to do that.
I'm not vegan but have been wondering about the Daiya wedge cheese. More like I'm waiting for a sale on it because it's $$$ at my local health food store.
spabettie says
hi Shannon! this would fit in great - with the protein rich quinoa it was a full meal for us! 🙂 I really like the new Daiya wedges... I haven't heard anyone say they do not like them. It is on the spendy side, I've been lucky to find it on sale often - I hope you do soon! The label says you should use it within 7 days after opening, but it is so flavorful that you need very little each time. since you are not vegan, use a regular cheese until then! 🙂
Julie says
actually not dairy free either (you don't need to post these comments)
spabettie says
I sometimes forget I have new readers every day (thank you!), and as I'm typing these recipes must think "my regular readers know". I will edit the recipe to say vegan cheese. 🙂
Julie says
These do look really good, but cheddar cheese isn't vegan. I'm not vegan either so I may try them anyway 🙂
spabettie says
hi Julie! the cheese I linked to is a dairy free / vegan cheddar. I don't use funny words like cheeze, sorry for the confusion. I hope you do make these, they are wonderful!