Tomatoes, Swedish style

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 breadcrumbs, and baked.

This approach is also great for tomatoes; think of them as leveled-up stuffed tomatoes featuring tons of crispy edges and great browning. We started with meaty, well-shaped plum tomatoes.

For the best results, we recommend buying ripe tomatoes of similar weight and size. We developed this recipe with tomatoes that averaged 3 ounces in weight and 2 1/2 inches in length.

America's Test Kitchen provided this article to The Associated Press.

HASSELBACK TOMATOES

Servings: 4-6

8 ripe plum tomatoes, cored

7 ounces Gruyere cheese, shredded (1 3/4 cups)

1 1/2 cups fresh basil leaves

6 tablespoons extra-virgin olive oil

1/4 cup panko breadcrumbs

1 garlic clove, minced

Salt and pepper

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.

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.

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...