Tomatoes Fribourg Style Tomates Fribourgeoises
Delight in the comforting flavors of Switzerland with "Tomatoes Fribourg Style" (Tomates Fribourgeoises), a simple yet luxurious baked dish that transforms everyday ingredients into a masterpiece. Ripe, hollowed-out tomatoes are filled with a creamy mixture of Gruyère cheese—prized for its nutty richness—and heavy cream, then topped with golden, buttery breadcrumbs for an irresistible crunch. This elegant recipe, inspired by the culinary traditions of the Fribourg region, is perfect for entertaining or elevating a weeknight meal. With just 15 minutes of prep and 25 minutes in the oven, you'll have a warm, cheesy, and beautifully aromatic dish ready to serve. Garnish with fresh parsley and pair with crusty bread or a crisp salad for a complete Swiss-inspired dining experience. Enjoy its authentic flavors and the delightful contrast of textures in every bite!
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Recipe Information
Ingredients
- 4 large tomatoes
- 200 grams Gruyère cheese
- 4 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons fresh breadcrumbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Wash the tomatoes thoroughly and cut off the tops to create a lid. Set the tops aside for later use.
Carefully scoop out the seeds and pulp from the tomatoes using a spoon, creating hollow cavities. Discard the pulp or save it for another use (like a sauce).
Lightly sprinkle the interiors of the hollowed tomatoes with salt and invert them onto a plate to drain for about 5 minutes.
Grate the Gruyère cheese and mix it with the heavy cream, salt, and pepper in a medium bowl until well combined.
Pat the insides of the tomatoes dry with a paper towel, then fill each one evenly with the cheese-cream mixture.
Grease a baking dish with the unsalted butter and arrange the filled tomatoes inside the dish upright. Sprinkle the tops with fresh breadcrumbs for a golden crust.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Remove the tomatoes from the oven and let them cool for about 5 minutes. Garnish with chopped parsley, if desired.
Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 531 mg | 41% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
