I love tomatoes! I burn with unearthly love for them! And doctors say that this is correct, because a ripe tomato is not just tasty and bright vegetable, but also a source of vital substances - potassium, magnesium, iron, as well as lycopene - a strong natural antioxidant and serotonin - the “happiness hormone”! But what's interesting is that after heat treatment tomatoes are much healthier than just fresh ones! Therefore, I offer you this simple, but very delicious recipe– bake tomatoes in the oven with aromatic herbs, and then season with garlic. Divine, believe me! You take such a tomato by the tail, take a bite... and then the fragrant “lava” completely takes over your taste buds. There's no point in talking about it, you have to try it! Oven-baked tomatoes with aromatic herbs and garlic – perfect complement with a side dish of potatoes, rice or pasta. I also recommend serving them as independent side dish for meat and poultry. But I can easily eat them just like seeds, leaving only a pile of tails, and then dip the bread into the resulting sauce.
Recipe information
Total cooking time: 30 min.
Number of servings: 3 .
Ingredients:
- tomatoes – 9 pieces (about 550 grams)
- vegetable oil – 9 teaspoons
- aromatic herbs – ½ teaspoon
- black ground pepper– ½ teaspoon
- salt - to taste
- garlic – 4 cloves
and:
- baking dish.
Recipe:
I bake these tomatoes every year, but I never got around to publishing the recipe.
No proportions are needed, because you take as many tomatoes as can fit on the baking sheet.
I have an oven, so I have a mini baking tray - you can calculate for yourself how much fits on it: (medium sized cream tomatoes):
The fruits should be dense, fleshy, fairly ripe, and not watery.
Additionally you will need garlic, spices, salt, pepper, vinegar and vegetable oil.
It is advisable to use fresh herbs (rosemary, thyme, basil...), but you can also use dry ones (this time I used dry Provençal ones with the addition of dry red basil).
Cut the tomatoes in half lengthwise, remove the seeds and liquid, turn them cut side down and leave for 15-30 minutes in a tray or on a tray to allow any remaining liquid to drain.
I freeze the selected centers with juice in a tray in the form of a briquette and then use them for sauce or soup
The first stage of baking is preparatory
Place the tomato halves on a baking sheet, cut side down, as tightly as possible (maybe with a slight overlap) and keep in the oven until softened enough to allow them to be baked in one layer. The more tightly you place it for baking, the less oil you will need:
Second stage of baking
Drain off the released juice, wipe the baking sheet dry and lay out the tomatoes tightly, but this time with the cut side up:
Sprinkle with herbs, pepper and abundantly pour oil over each half so that it gets into each half. No need to add salt yet.
Bake at 160˚ until the tomatoes have wilted (check your oven), pouring oil from the bottom of the baking sheet from time to time.
Third stage of baking - until done
Add salt, add garlic and continue to bake until done, basting with oil. Adjust the temperature to your taste. I like almost smoked tomatoes, which began to burn slightly around the edges, so at the end of baking I increase the oven temperature to 180˚.
IN original recipe(I brought it from Italy) the tomatoes are filled with oil almost to the top, but I don’t like such wastefulness, so I do it sparingly.If it seems that there is not enough oil, I add and bake further until it reaches the consistency that I like.
On top photo Apparently I added the garlic too late! The garlic should not boil into porridge, but it should not be hard either, so it should be added about fifteen minutes before the tomatoes are ready.
Ready hot place the tomatoes tightly in dry hot sterile jar (I barely had enough for a 450 ml jar).
Add a little vinegar (I used balsamic) to the still hot oil remaining on the baking sheet, mix well with a spatula and pour the tomatoes in the jar to the very top.
Screw on with sterile caps.
Usually there is enough oil, but if you don’t have enough, it’s okay - you can cook (heat) a small portion separately in a small frying pan or saucepan.
I additionally heat the tomatoes in a jar (without a lid) in the microwave, and then add hot oil - just in case. I didn’t do this a couple of times, but the supply lasted well until the winter and did not deteriorate, so here you decide the issue of additional sterilization yourself.
The snack is very, very tasty, it has never survived until spring, but sometimes it’s possible to stash it before the New Year))
Opened jar I don’t recommend storing it for longer than a week, even in the refrigerator; There are no preservatives in the composition, there is very little acid - I'm afraid it will spoil.
Baked tomatoes It tastes best with a slice of toasted black bread.
It’s also delicious with pasta (pasta), mushrooms, porridge, legumes, and salads.
Bake tomatoes in the oven at 180 degrees.
How to dry tomatoes
How to dry tomatoes
Tomatoes - 1.5 kilograms
Freshly ground pepper - 1 teaspoon
Sea salt - 1 tablespoon
Rosemary - 1 teaspoon
Oregano - 1 teaspoon
Marjoram - half a teaspoon
Garlic - 3 cloves
Vegetable oil - 1 cup
How to dry tomatoes in the oven
Wash and dry the tomatoes, cut into quarters, cut out the stems and remove the cores. Line a baking tray parchment paper and place the tomatoes tightly together. Sprinkle the tomatoes with a mixture of salt and pepper. Drizzle the tomatoes with oil.
Heat the oven to 80 degrees and place the baking sheet with tomatoes in the oven. Dry the tomatoes for 6 hours with the oven door slightly open. Ready Sun-dried tomatoes- slightly damp, easily bendable.
Peel the garlic and chop thinly. Place/fill in a jar in layers: pour a little oil, add spices and part of the garlic, a third of the tomatoes. So until the end of the jar. Compact the tomatoes in a jar and pour oil over them. Close the jars with sun-dried tomatoes with lids and put them in a dark, cool place. You can eat sun-dried tomatoes after a week. Sun-dried tomatoes can be stored for about 6 months.
How to dry tomatoes in an air fryer
Bake tomatoes in an air fryer at 120 degrees for 4 hours with the lid ajar.
Advice: if you want sun-dried tomatoes without oil, then you can put the sun-dried tomatoes in a bag and store them in the freezer.
Sun-dried tomatoes are served on sandwiches and in salads; used in the preparation of pasta, pizza, pies, and meat.
How to bake tomatoes in the oven
Ingredients
Tomatoes - 4 pieces
Feta - 100 grams
Garlic - 2 cloves
Russian cheese - 100 grams
Green onions and dill - 5 sprigs per gram
Olives - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper, olive oil
How to bake stuffed tomatoes
Scald the tomatoes with boiling water and peel them; cut out the stalks. Peel and chop the garlic using a garlic press, mix with Feta, chopped dill, salt and spices. Fill the tomatoes with this mixture and drizzle with oil.
Line a baking sheet with parchment paper and place the tomatoes on the baking sheet. Place the baking sheet in the oven and bake for 10 minutes at 200 degrees. Russian cheese rub on coarse grater, finely chop the olives, green onions chop. Sprinkle tomatoes with herbs, then olives, then cheese. Return the baking sheet with tomatoes to the oven for 3 minutes.
Tomatoes and cheese can already be called a classic combination.
These two products are perfect for each other, so there is a lot based on them wonderful recipes. Today we will reveal the secrets of cooking baked tomatoes with cheese in the oven.
Baked tomatoes with cheese in the oven - general cooking principles
To prepare baked tomatoes with cheese in the oven, you need to use only ripe tomatoes. Unripe fruits may have a slight bitterness, which will affect the final taste of the dish. As for the variety, any tomatoes are suitable, from classic pink, yellow, red, to exotic black. It is better to choose dense fruits that are easier to cut. The skin is usually not removed from tomatoes, since it is thanks to the top film that the pieces hold their shape.
Tomatoes are usually cut into circles, halves, or the top is cut off and the insides are removed for filling. You need to work with tomatoes only with sharp knives.
You can use any cheese for cooking; most often, hard cheese is used in recipes, as it gives an appetizing crust. Usually the product is grated or sliced. The cheese is always placed on top or inside the tomatoes.
You can also add any spices, herbs, or additional products to your dishes. They go well with eggs, meat, mushrooms, milk, sour cream, cereals and various vegetables.
Recipe 1: Baked tomatoes with cheese in the oven “It couldn’t be simpler”
The easiest way to cook baked tomatoes with cheese is in the oven. We spend a minimum of ingredients and time, and get a delicious snack that is suitable for lunch, dinner and even festive table. We estimate the quantity of ingredients and spices by eye.
Basil (fresh or dried);
1. Cut the tomatoes in half.
2. Chop the garlic, add salt, olive oil and chopped basil.
3. Pour the sauce generously over the cut of the tomatoes, put them in a mold, put them in the oven and bake for about 20 minutes. Temperature no more than 190-200°C.
4. Grind the cheese using any grater.
5. Take out the baked tomatoes, put a pinch of cheese on each and set again for 5 minutes until the cheese melts. Those who like a fried crust can keep the appetizer a little longer.
Recipe 2: Stuffed baked tomatoes with cheese in the oven
beautiful and interesting dish of baked tomatoes with cheese in the oven, which can easily claim to be a festive one. It looks impressive and turns out delicious. For cooking, it is advisable to use fairly dense tomatoes; soft fruits are not suitable. Instead of cheese, you can use feta cheese.
2 cloves of garlic;
A spoon of any oil;
Salt, any herbs, pepper.
1. Wash the tomatoes, cut off the top of the cap and carefully remove the insides using a spoon.
2. Grate the cheese. If you use feta cheese, you can simply crumble it into pieces or mash it using a regular fork.
3. Chop the garlic and add it to the cheese.
4. Add salt, pepper, oil and mix the filling well.
5. Fill the tomatoes with the prepared mixture and bake for 15 minutes. Can be served both hot and cold.
Recipe 3: Baked tomatoes with cheese in the oven “Cheese Feast”
Very interesting and hearty recipe. To prepare baked tomatoes with cheese in the oven, in addition to the main ingredients, you will also need bacon and croutons. The appetizer turns out to be quite satisfying, and pre-frying the ingredients makes it very flavorful.
0.2 kg white bread or loaf;
100 gr. fresh bacon;
1. Chop the bacon into cubes, place in a frying pan and fry until fat appears.
2. Cut the bread into cubes and add it to the bacon. Fry everything together, don’t forget to stir. As soon as the crackers are slightly golden, remove from heat and cool.
3. Cut off the top of the tomatoes and remove the pulp.
4. Grind the cheese, mix with crackers and bacon, salt, add any spices to taste, then mix the tomato pulp.
5. Fill the tomatoes with the prepared mixture, put them in a mold, fill them with broth and bake for half an hour in the oven.
Recipe 4: Baked tomatoes with cheese in the oven “Bliss”
Another option stuffed vegetables. The method is lightweight; instead of toasted bread, ready-made bread is used. breadcrumbs. You will also need a little garlic and sour cream.
A glass of grated cheese;
0.1 kg breadcrumbs;
3-4 cloves of garlic;
1. Cut off the top of the tomatoes and remove the insides, as in the previous recipe.
2. Mix cheese, sour cream, breadcrumbs and chopped garlic. Add salt to taste.
3. Stuff the tomatoes, put the chopped tomato insides on top, and pour in the released juice.
4. Place in a mold and bake for 20 minutes at medium temperature.
Recipe 5: Baked tomatoes with cheese in the oven “Rice gnomes”
Hearty and aromatic baked tomatoes with cheese in the oven, which taste like vegetable cabbage rolls. For cooking, use regular white rice; you can take round, long, or even chopped rice.
3 tbsp. spoons of dry rice;
2 spoons of soy sauce;
1. Cook the rice in salted water and drain the liquid.
2. Remove the insides and seeds from the tomatoes.
3. Finely chop the onion, fry in a frying pan, add the tomato cores and simmer for 5 minutes.
4. Combine onion, rice, add soy sauce, sour cream, spices to taste.
5. Stuff the prepared tomatoes and bake for 15 minutes.
6. Take them out of the oven, put grated cheese in each and cook for another 5 minutes. Serve hot.
Recipe 6: Baked tomatoes with cheese in the oven “Hearty with ham”
Very beautiful and flavorful snack, which is also great for breakfast. Baked tomatoes with cheese in the oven according to this recipe are best made from large fruits so that a sufficient amount of filling can fit.
1. Turn the ham into small cubes, also pickles. If it has a hard skin, then it can be cut off.
2. Add dried herbs, you can use any. Add mayonnaise and mix the filling.
3. Cut the tomatoes into thick rings, preferably at least 1 cm. Place on a greased baking sheet; you can use a silicone mat.
4. Place a little filling on each circle and distribute it all equally.
5. Grind the cheese and sprinkle each tomato circle.
6. Bake for 5-10 minutes until cheese crust. These tomatoes can also be cooked in the microwave.
Recipe 7: Baked tomatoes with cheese in the oven “For guests”
You can make a spectacular accordion-shaped appetizer from tomatoes, very simply and quickly. She will help out if guests are already on the doorstep. In addition to the main products, for baked tomatoes with cheese in the oven you will need parsley and slices of salami, but you can do it without sausage, it also turns out delicious. We take all products in arbitrary quantities.
1. Cut the tomatoes into slices, but not completely. It should look like an accordion. We make each cut approximately 0.5 cm from the other.
2. Cut the cheese into thin slices and cut the ham into circles.
3. Place a slice of cheese and ham in each cut. If desired, you can alternate the ingredients and put one product in each cut.
4. Divide the parsley into leaves, you can simply cut it and also put a little inside the tomato.
5. Bake the accordions in the oven for literally 7-10 minutes until the cheese melts.
Recipe 8: Baked tomatoes with cheese in the “Secret” oven
This dish cannot be called simple, as it contains mushrooms that require preliminary preparation. But on the other hand, these baked tomatoes with cheese in the oven will surprise you with their filling and will definitely delight you with their taste. We will use ordinary champignons, and it will add zest to the dish nutmeg.
8-10 identical tomatoes;
0.1 kg sour cream (you can use cream);
Ground nutmeg.
1. Chop the mushrooms into thin slices and fry in a frying pan with oil for 5 minutes.
2. Chop the onion into cubes, add it to the mushrooms and cook together. Finally add salt and nutmeg. Let the filling cool.
3. Cut off the cap of the tomatoes, remove the insides and place on a baking sheet or in a mold.
4. Spread the mushroom filling equally.
5. Add a teaspoon of sour cream.
6. Grate the cheese and add the filling to each tomato.
7. Bake for 20 minutes at 200°C. We decorate the finished surprise tomatoes with parsley.
Recipe 9: Baked tomatoes with cheese in the oven “Creamy”
The special feature of this recipe is milk sauce, which is added inside each tomato with cheese and then baked. The filling is tender, quite thick and has a pronounced taste of creamy cheese.
Black pepper, salt.
1. Prepare tomatoes for filling in the standard way, set aside.
2. Pour oil into a frying pan and fry wheat flour until creamy. It is important that it does not burn, so stir continuously.
3. Pour in milk in a thin stream, cook until melted and turn off the heat. Let cool.
4. Three cheeses, mix with cooled milk sauce.
5. Separately beat the whites and grind the yolks.
6. Enter in cheese sauce yolks, add pepper, salt, mix vigorously.
7. Carefully fold in the whipped whites.
8. Fill the tomatoes with the resulting sauce and bake for 25 minutes in the oven at 180°C.
Recipe 10: Baked tomatoes with cheese in the oven “Sunny Italy”
Ideally, Italian mozzarella is used for this recipe, but it will be delicious with any other. The dish is quite spicy and aromatic, as a mixture of aromatic Italian herbs is used.
50 gr. pitted olives;
1 tsp. Italian mixture of herbs;
If you don’t have Italian spices, you can mix any dried herbs yourself, add allspice, cloves, and coriander to taste. You can simply use your favorite seasoning.
1. Chop the tomatoes into rings, place them in a greased pan, slightly overlapping. Sprinkle vegetable oil.
2. Cut the olives into slices, sprinkle with tomato slices.
3. Sprinkle everything together with salt and aromatic spices.
4. Now comes a layer of grated cheese.
5. Bake until golden brown.
Baked tomatoes with cheese in the oven - useful tips and tricks
When stuffing tomatoes, you need to remove the pulp, but do not throw it away. You can put it in a container, put it in the refrigerator and then use it in any dishes. If there is a lot of pulp, you can boil it in a saucepan; in this form it will remain suitable for much longer.
When baking tomato halves, there is no need to remove the attachment point to the stem. If you want it so much, then it’s better to carefully cut it off in the finished dish. And if the shape of the tomato is disrupted, the juice will leak out and the dish will not be as tasty.
If the halves of tomatoes roll around on the baking sheet and do not want to stand, then you need to cut off a small plate from the opposite side or choose a shape in which the tomatoes will be in close contact with each other.
Baked tomatoes with cheese in the oven are much more flavorful if you use dried herbs instead of fresh leaves.
How charming is a real home that has absorbed the hot sun, warm summer rains, and the aromas of raging greenery? summer tomato! The tomato itself is food, but at the same time it is the basis of wonderful summer dishes. And if you get a little more creative and add, for example, cheese, garlic, some fresh herbs and mayonnaise to the tomato, the combination will be just perfect.
But why not go further in search of delicious tomato and cheese dishes? After all, you can stuff them with something tasty and bake tomatoes with cheese in the oven, or bake tomato slices with cheese in the form of a casserole, adding herbs and spices. And there are more than a dozen such culinary variations. The main thing is that you have tomatoes, cheese and an oven on hand, and what you can add to this is a matter of taste, desire and, oddly enough, mood. It imparts a special taste and charm to the prepared dishes. Here are a few ideas on how to cook tomatoes with cheese in the oven in an original way.
Tomatoes with cheese and olives, baked in the oven
Ingredients:
8 tomatoes
120 g cheese,
1 stack olives,
1 tbsp. vegetable oil,
2 tsp dried basil.
Preparation:
Cut the olives into rings, crumble or finely chop the cheese, mix with chopped basil. Cut off the tops of the tomatoes to create caps. Carefully remove the pulp from each tomato. Fill the tomatoes with the cheese and olive filling and cover with the lids. Then place on a baking sheet, sprinkle with oil, place in the oven and bake for 15-20 minutes at 180°C.
Baked tomatoes with mozzarella cheese
Ingredients:
tomatoes,
mozzarella cheese,
sesame,
olive oil.
Preparation:
Take the tomatoes, cut them in half, cut off the backs of each half so that they stand on the baking sheet and do not roll around on it. Cut the mozzarella into slices no thicker than 5 mm. Dip each piece of cheese in sesame seeds and place on the tomatoes. Then place them on a baking sheet and, after sprinkling oil on top, place them in the oven preheated to 180°C for about 10-15 minutes until golden brown.
Tomatoes with cheese, garlic, lemon zest and rosemary
Ingredients:
4 tomatoes
100-150 g feta cheese,
2 cloves of garlic,
2 stalks of green onions with bulbs,
1 tsp grated lemon zest,
3 sprigs of basil,
1 tsp rosemary,
2 tbsp. white crackers,
2 tbsp. olive oil,
ground black pepper - to taste.
Preparation:
Cut the cap off the tomatoes. Carefully remove and chop the pulp. Pass the garlic through a press, cut the onion into rings. Crumble the cheese with your hands and mix with tomato pulp, onion and garlic, add salt and ground black pepper to taste. Add chopped basil, zest, crackers and rosemary. Fill the tomatoes with the filling and place on a pre-greased baking sheet. Brush the tomatoes on top olive oil. Place the baking sheet in the oven preheated to 180°C for 10-12 minutes.
Tomatoes baked with sweet peppers and cheese
Ingredients:
1 kg of tomatoes,
500 g sweet pepper,
150-200 g feta cheese,
2 eggs,
vegetable oil, parsley, ground black pepper - to taste.
Preparation:
Cut the baked and peeled and seeded pepper into small pieces. Cut off the tops of the tomatoes and carefully remove the core and seeds, and add salt to taste. Mix chopped peppers with chopped cheese and vegetable oil and add salt. Stuff the tomatoes with this minced meat and place them on a baking sheet with high sides. Add a little beaten egg to each tomato with a teaspoon. Rub the tomato pulp through a sieve, add salt and pour over the tomatoes. Sprinkle the tomatoes with vegetable oil and bake in an oven preheated to 180°C for 10 minutes. Before serving, sprinkle with parsley and ground black pepper.
Baked tomatoes “Cheese holiday”
Ingredients:
1 kg of tomatoes,
250 g cheese,
100 g bacon,
200 g wheat bread,
½ cup chicken broth,
salt, pepper, basil, marjoram - to taste.
Preparation:
Carefully remove some of the pulp from the tomatoes, salt and pepper them. Cut the bacon and bread slices into cubes. Fry the bacon and fry the bread on it. Cut the cheese into small pieces, basil into strips. Mix fried bacon, bread and cheese with basil, add tomato pulp and stir. Fill the prepared tomatoes with this filling, place in the mold, pour chicken broth and simmer in the oven at 200°C for 20 minutes. Ready dish sprinkle with marjoram.
Tomatoes baked in dough with cheese and eggs
Ingredients:
5 tomatoes
2 tbsp. flour,
100-150 g hard cheese,
3 eggs,
1 tsp vegetable oil,
Preparation:
Cut the tomatoes into slices. Add a little water, salt to the flour and knead batter. Beat the eggs. Grate the cheese on a coarse grater. Dip each tomato slice into the dough and place on a baking sheet greased with vegetable oil. Sprinkle everything with grated cheese, ground black pepper and pour in beaten eggs. Bake for 6-10 minutes in an oven preheated to 180°C.
Tomatoes with Bliss cheese
Ingredients:
5 medium tomatoes
1 stack grated cheese,
1 stack breadcrumbs,
2 large cloves of garlic,
parsley, salt.
Preparation:
Core the tomatoes, removing the seeds, and lightly salt the inside and outside. Chop the parsley and pass the garlic through a press. Combine cheese, breadcrumbs, garlic and parsley and mix well. Stuff the tomatoes and bake in an oven preheated to 180°C for 20-25 minutes.
Tomatoes with rice, herbs and Gnomiki cheese
Ingredients:
4 tomatoes
3 tbsp. rice,
50-100 g hard cheese,
1 tbsp. soy sauce,
30 g butter,
20 g mayonnaise,
30 g sour cream,
2 sprigs of parsley,
a pinch of pepper mixture seasoning,
salt - to taste.
Preparation:
Boil rice in salted water, add soy sauce and butter and stir. Add finely chopped parsley leaves there. Cut off the tops of the tomatoes, remove the pulp, salt and pepper and fill them with rice filling. Then place it on a baking sheet. Mix mayonnaise, sour cream and finely grated cheese. Place this mixture on top of the rice, cover the tomatoes with the previously cut lids and place in an oven preheated to 180°C for 20 minutes.
Tomatoes with cucumbers, ham and cheese
Ingredients:
10 medium sized tomatoes
200-250 g hard cheese,
1 fresh cucumber
200 g ham
2-3 tbsp. sour cream,
1-2 tbsp. vegetable oil,
green onions, dill, salt - to taste.
Preparation:
Cut off the tops of the tomatoes and carefully scoop out the pulp. Slice ham and cucumbers small cubes. Chop green onions and dill. Grate the cheese. Combine ham, cucumbers, green onions and dill, add sour cream, salt to taste and mix well. Fill the tomato “cups” with the resulting filling, leaving some space on top. Place the cheese on top of the filling, completely covering the hole. Place the finished tomatoes on a baking sheet greased with vegetable oil, coat with vegetable oil and bake in the oven at 180-200°C for 15-20 minutes.
Tomatoes with cod, pineapple and cheese, baked in the oven
Ingredients:
4 tomatoes
100 g cod,
100 g pineapple,
100 g cheese,
mayonnaise, ground black pepper - to taste.
Preparation:
Remove juice, seeds and some of the pulp from the tomatoes. Rub the removed pulp through a sieve and mix with finely chopped boiled cod and pineapple. Season the mixture with salt and pepper, add mayonnaise and stir. Fill the prepared tomatoes with the filling, sprinkle with grated cheese, place on a baking sheet and place in an oven preheated to 180°C for 15-20 minutes.
Baked tomatoes with chicken and cheese
Ingredients:
6-7 fresh tomatoes,
400-450 g chicken fillet,
1 onion,
100-150 g hard cheese,
mayonnaise, herbs, salt, ground black pepper - to taste.
Preparation:
Cut the tops off the tomatoes and carefully remove the core. Chicken fillet cut into small pieces and fry together with chopped onion in a frying pan with vegetable oil until cooked. Salt and pepper to taste. Grate the cheese on a fine grater. Place the chicken fried with onions in the tomatoes, pour over the mayonnaise, and top with cheese. Place the tomatoes in a greased baking dish or baking sheet and bake in an oven preheated to 200°C for about 15 minutes.
Tomatoes with quail eggs, cheese and arugula “Appetizing”
Ingredients:
6 small tomatoes,
6 quail eggs,
50 g cheese,
arugula, salt, ground black pepper - to taste.
Preparation:
Grate the cheese on a fine grater, finely chop the arugula. Cut off the tops of the tomatoes and scoop out the pulp. Place the tomatoes in a greased baking dish. Drive into each quail egg, add a little arugula, salt, pepper and sprinkle with grated cheese. Place the pan in the oven, preheated to 180°C, and bake the tomatoes for 15-20 minutes.
Baked tomatoes with zucchini and cheese
Ingredients:
6 tomatoes
1.5 zucchini,
200 g mozzarella.
2 onions.
5 cloves of garlic.
3 tbsp. sour cream,
2 tbsp. vegetable oil.
1 tsp dill greens.
salt - to taste.
Preparation:
Peel the zucchini, onion and garlic, finely chop and fry in a frying pan with vegetable oil over medium heat. Add sour cream, salt, dill and simmer over medium heat. Cut off the tops of the tomatoes, remove the pulp, chop it and add to the zucchini mass, stir and simmer for another 10 minutes over medium heat. Fill the tomatoes with the filling, place on a baking sheet, and cover each tomato with mozzarella slices. Place the baking sheet in the oven and bake the tomatoes for 10 minutes at 200°C.
Tomatoes baked in cream under a cheese crust
Ingredients:
6 large tomatoes,
3-5 tbsp. finely grated cheese,
300 g heavy cream,
2 sprigs of mint,
a pinch of sugar
salt, ground black pepper - to taste.
Preparation:
Cut the tomatoes crosswise, scald with boiling water and immediately dip in ice water. Remove the skin and cut the tomatoes into slices. Place them on a paper towel to remove excess liquid. Place mint sprigs in another saucepan, pour cream over them, and bring to a boil over medium heat. Then, reducing the heat, simmer the cream until reduced in volume by half. Place tomato slices slightly overlapping in a greased baking dish, sprinkle with salt, pepper and sugar. Strain the cream through a sieve directly onto the tomatoes, sprinkle with cheese and place in an oven preheated to 180°C for 15 minutes until golden brown. Serve directly in the baking dish.
Tomatoes with mushrooms, nutmeg and Secret cheese
Ingredients:
8 tomatoes
250 g champignons,
3 eggs,
100-150 g cheese,
1 onion,
2 cloves of garlic,
3 slices of white bread,
½ cup 20% cream,
parsley, salt, pepper, nutmeg - to taste.
Preparation:
Finely chop the onion and fry it on butter, adding chopped garlic, parsley and mushrooms. Fry everything for 5 minutes. Then pour in the cream and simmer a little, seasoning with spices. Cut the bread into cubes and fry. Place crackers, eggs and ⅔ grated cheese into the mushroom mixture. Salt, pepper and add nutmeg. Remove the pulp from the tomatoes by cutting off the top. Fill the prepared tomatoes with this filling, place them on a greased baking sheet, sprinkle the remaining cheese on top and bake in the oven for 20-25 minutes at 200°C. Garnish the finished dish with parsley sprigs.
Baked tomatoes stuffed with milk sauce and cheese
Ingredients:
1 kg of tomatoes,
4 tbsp. flour,
½ cup milk,
150-200 g hard cheese,
2 eggs,
4 tbsp. fat
parsley, salt, ground black pepper - to taste.
Preparation:
Cut off the tops of the tomatoes and scoop out the pulp. Lightly fry the flour and fat in a frying pan, then, stirring constantly, pour in the milk and heat until homogeneous mass. Add chopped tomato pulp and ground black pepper to the resulting sauce, heat the mixture for 8-10 minutes over low heat. Remove the frying pan from the heat, add the finely grated cheese, salt, add chopped parsley and beaten yolks, stir and finally carefully fold in the whipped whites into the mixture. Fill the tomatoes with sauce, place on a greased baking sheet, pour over the remaining sauce and bake in the oven for 20-25 minutes at 180°C.
Diversify your summer dinners with the help of ours not at all complex recipes. And have no doubt, these will appeal to both your loved ones and the guests who drop by.
Bon appetit!
Larisa Shuftaykina
