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Hasselback Tomatoes with Feta Cheese
The term Hasselback refers to Hasselback Potatoes or Potato à la Hasselbacken. They are a type of baked potato where thin slices are cut about halfway through the potato. Various toppings can be added such as shredded cheese, breadcrumbs and bacon. Hasselback Tomatoes or “nomadoes” as my grandson used to say, are basically made the same way as hasselback potatoes. The only real difference between the two; tomatoes aren’t sliced as thinly as the potatoes, for obvious reasons.
The other day I made a delicious BLT Salad, which I’ll be sharing here in a few days. Two lonely tomatoes were all that was left-over. After looking at those two lonely tomatoes for two days, I decided to experiment and made hasselback tomatoes. After making this recipe I knew right then and there that this summer when fresh tomatoes are plentiful, hasselback tomatoes would be making several more appearances on the menu.
Every January we try to get back to eating healthier and to lose those few extra peanut cluster pounds put on during the month of December. As I’ve grown older, I have learned to embrace my mature figure, right along with my advancing age and gray hair. Or as my grand-daughter Iris would say, my “silver” hair. After all, there really isn’t anything I can do to stop it. It’s also important to eat healthier as you age, it helps to counterbalance the days when you don’t eat so well.
I was thin my whole life, at least up until my 50’s that is. Back in the 80’s & 90’s thin was in, or so I thought. I was 5ft. 6 1/2 inches tall and my weight ranged anywhere between 112 and 116. At one time it went as low as 108. Super skinny and no doubt borderline anorexic, if there is such a thing. I was
always on a diet, had a preoccupation with my weight, a love/hate relationship with the scale, exercised and obsessively counted calories. Having a husband at that time with his own body image problems didn’t help either. To this day, a big gust of wind could blow him over!
So, what’s a mature woman suppose to do to stay in shape? Walk? Join an exercise class? The gym? With my bum knee, bad back and the fact I live in the woods, I don’t think so. My Jane Fonda workout days and Sweatin’ to the Oldies are long gone. Now I’m just old and sweat, on occasion. My lavender leotard, leg warmers, sweatbands and Reebok aerobic shoes went to Goodwill many moons ago. Now when I look in the mirror, I see a mature woman, with a mature figure with all of it’s curves, hills, valleys and rolls. And I’m ok with that:)
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Hasselback Tomatoes make for a super quick side dish or served with a turkey sandwich for a light lunch.
- 2 large ripe tomatoes
- 2 tablespoons olive oil, divided
- 2 slices multi-grain bread, crusts removed
- pinch of salt and pepper
- pinch of dried thyme and oregano
- 1/3 cup crumbled feta cheese
- 2 tablespoons crispy bacon, crumbled
Preheat oven to 350° Drizzle 1 tablespoon of olive oil in the bottom of a 1 quart baking dish. Using a serrated knife, cut slices crosswise at 1/4 inch intervals, leaving bottom 1/4 inch of each tomato intact.
Process bread, salt, pepper, dried thyme and oregano in a small food processor or food chopper until crumbs form, about 10 seconds. Combine bread crumb mixture with feta cheese and bacon.
Carefully open tomato slices and sprinkle with bread crumb mixture.
Arrange tomatoes in prepared baking dish. Drizzle remaining olive oil over tomatoes. Bake for 30 to 45 minutes or until topping is golden.
This recipe was made with Athenos feta cheese and olive oil. The best way to eat tomatoes, at least in my humble culinary opinion, is less is best. Meaning, as naked as possible. Here are a few examples; Fresh Tomato Radish Salad, Avocado Tomato Corn Salad, and Fresh Tomatoes with Blue Cheese Dressing. Serve hasselback tomatoes as a side dish or serve with a turkey sandwich for a light lunch.