Fresh Tomatoes à la Hasselbacken Recipe

You’re most likely familiar with Hasselback potatoes ~ what about Hasselback This trendy little side dish might make you hesitate, but once you try it, you may be sold on “Hasselbacking” has been around since the 1950’s, when cooks at the Hasselbacken Hotel in Stockholm, Sweden, were peeling and partially slicing large potatoes, brushing them with butter, sprinkling them with bread crumbs, and baking them.  Not only did patrons like the looks of the vegetable, they enjoyed the savory taste and variety of textures it offered.  To this day, it’s still on the hotel’s Instead of potatoes, this Cook’s Country  recipe focused on tomatoes.  They doubled-down on, flavors, and stuffed the tomatoes with savory pesto and tangy…