Olive Magazine
Roasted Tomatoes Recipe with Mozzarella

Baked hasselback tomatoes

Published: July 30, 2015 at 7:32 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a side

This recipe for baked hasselback tomatoes is ready in under an hour, super easy, and makes a great side dish. This dish combines classic flavours that everyone will love

  • Vegetarian
Nutrition:
NutrientUnit
kcal321
fat22.4g
saturates7.8g
carbs16.5g
fibre2.9g
protein12g
salt2.3g
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Try this recipe for baked hasselback tomatoes, then check out our tomato soup, tomato pasta, roasted cherry tomatoes and more tomato recipes.

Try making your own pesto for this tomato dish with our homemade pesto recipe.

Ingredients

  • 3-4 slices sourdough, cut into squares
  • olive oil
  • 12 plum tomatoes
  • 2-3 balls mozzarella, torn into small pieces
  • 6 bay leaves, cut in half lengthways
  • 1 tub fresh pesto

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Brush each piece of bread with olive oil, put it in the base of a baking dish and put the dish in the oven while you prepare the tomatoes (don’t leave it more than 20 minutes).

  • STEP 2

    Make 5 or 6 cuts in each tomato as if you are slicing it but not cutting all the way through. Stuff a piece of mozzarella into each cut. Fill the centre cut of each tomato with a piece of bay leaf, then sit the tomatoes on the bread, which should have begun to crisp up, in the baking dish. Spoon some pesto into each cut, holding the sides open if you need to. Drizzle over more olive oil and season well.

  • STEP 3

    Bake for 20 minutes, or until the tomatoes are soft and cooked through. Serve with some of the bread which should have soaked up any juices.

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