Ingredients for Swiss Tomatoes
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How to Make Swiss Tomatoes
- Preheat oven to 425°F (220°C).
- Butter a 2-inch deep baking dish.
- Cut 1 lb of ripe tomatoes in half and gently squeeze out the seeds.
- Lightly salt the tomatoes.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 1/2 cup chopped onion and sauté for 2 minutes until softened.
- Whisk in 2 tablespoons of all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, and 1 teaspoon Dijon mustard. Bring to a bubbling simmer.
- Whisk in 1 cup of milk and 1 teaspoon Worcestershire sauce.
- Reduce heat to medium-low. Slowly whisk in 2 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1/2 cup grated Gruyère cheese (or Swiss cheese) until melted and smooth.
- Arrange tomato halves, cut-side up, in the prepared baking dish. Pour the cheese sauce evenly over the tomatoes.
- Bake for 25-30 minutes, or until the tomatoes are tender and the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
79g
Carbs
7g
