Stuffed tomatoes - a dish that cooks very quickly, it requires a minimum of time and effort. In addition, it allows housewives not to limit themselves to culinary fantasies and sometimes cook amazing dishes, as they say, combine incongruous.
Stuffed tomatoes, photos and detailed recipes of which we will present today, are a universal snack. They can be presented both in hot and in cold form. Tomatoes are served both baked in the oven and raw. Some housewives even make pickled stuffed tomatoes. Bright saturated color of tomatoes simplifies serving and makes the decoration of dishes faster.
Cheese and garlic
Perhaps the most common combination and the most popular recipe is tomatoes stuffed with cheese and garlic. For cooking you will need: even tomatoes (varieties "drop" or "cream"), vigorous garlic and several types of cheese. It is nice that the number of products in the dish can be varied and changed at your discretion. For lovers, add a little more pepper and garlic. If you gravitate to cheese, then remove more pulp from tomatoes and garlic, put one slice.
Products
- 6-7 tomatoes.
- 120 g soft goat cheese.
- 160 g of Dutch cheese.
- A pair of garlic cloves.
- 100 g feta.
- Mayonnaise - 1 tbsp. l
- Fresh greens.
- Salt.
How to cook
Perhaps the most delicious and fastest in terms of cooking snacks have not yet been invented. We wash the tomatoes, cut off the “lid” and remove the juicy flesh with a tablespoon. We rub the existing cheeses on a fine grater, mix with a spoon of mayonnaise and chopped garlic slices. A little salted and add to the mass fresh parsley. We lay the filling in tomatoes, decorate with a sprig of greenery.
This recipe is universal. Tomatoes stuffed with cheese can be made both cold and hot. Exactly the same set of products, exactly the same actions in the kitchen. The only difference is that we fill the stuffed tomatoes in the oven for ten minutes at 170 degrees.
Italian style baked stuffed tomatoes
If you are a lover of a variety of greens, fresh vegetables and flavored cheeses, then we recommend trying to cook tomatoes according to the popular Italian recipe. A minimum of products will be required, and the result will exceed all expectations.
Product set
- Tomatoes
- 120 g of Parmigiano cheese.
- Fresh basil and parsley.
- Garlic - 2 cloves.
- 80 g of white bread.
- Salt.
- Green olives - 8 amount
- Pepper.
- Olive oil.
Cooking method
First, we’ll use a kitchen assistant - a blender. Send stale white bread, a small slice of hot chili pepper, basil greens, olives, parsley and garlic to the bowl. Three separate cheese on a grater. Then combine the cheese and the mass from the blender, add the olive oil and mix thoroughly. We put the filling in tomatoes, from which the core with pulp has already been removed.
We put the stuffed tomatoes on a small baking sheet or in a baking dish and put in the oven for twenty minutes. The temperature inside the oven is about 170-180 degrees. Serve stuffed tomatoes on bright green lettuce with garlic or sour cream sauce.
With mushrooms
The next universal and famous filling after cheese is mushrooms. Juicy red tomatoes go well with this fragrant hearty product, so there are many recipes for tomatoes stuffed with mushrooms. Consider the most popular and fastest to cook.
Essential Ingredients
- Fresh tomatoes.
- Garlic.
- Mushrooms - any.
- 120 g of cheese.
- Olive oil.
- Salt.
- Bulb.
How to cook
Peel and chop onions into small cubes. Pour a little oil into the pan and send the onion slices there. We fry for about three minutes. Then add the mushrooms, washed and cut into small pieces, to the onion. You can take any mushrooms for the dish: dried and frozen, collected in the nearest forest and bought in the store. Lightly pepper and season with salt. Fry mushrooms with onions until a characteristic blush appears.
We remove the pulp from the tomatoes, carefully cut the upper part. We don’t throw out the “lid”; it is useful for decorating dishes. Inside the tomatoes we put the stuffing of mushrooms, and sprinkle with grated cheese on top. We put stuffed tomatoes on a plate and send in the microwave for a couple of minutes. The bottom of the dish, which will be served appetizer, lined with lettuce. Cover the tomatoes with a “lid” and decorate it with droplets of mayonnaise. It turns out improvised fly agarics that look very impressive and bright on the festive table, attracting all the attention of the guests.
With minced meat
If you want a more satisfying version of the snack, then we advise you to cook hot tomatoes stuffed with minced meat in the oven. In the role of the filling can be completely different meat: pork, beef, lamb or chicken. It is important that the minced meat is juicy, so a dry chicken breast for filling will not work.
Grocery list
- Tomatoes - 6 pcs.
- Garlic - 1 clove.
- Meat - 300 g.
- Cheese - 120 g.
- Mayonnaise - 30 g.
- Onion - 2 pcs.
- Greens.
- Spices for meat.
- Salt.
Cooking method
Stuffed tomatoes in the oven with hearty meat filling are prepared according to the same principle as tomatoes - a cold appetizer. First, we get rid of the pulp of tomatoes. This is done with a fork and a small spoon. Pull the flesh from the edges with a fork, and take it out with a spoon, cleaning the walls. The upper part, which is called the “cap”, in this recipe can be discarded.
Scroll the meat through a meat grinder (or purchase immediately prepared minced meat in a store), add chopped onion and a pinch of salt to it. Mix. If the mince is too dry, then a spoon of mayonnaise or sour cream can add juiciness to it. For flavor, add finely chopped garlic and allspice on the tip of a teaspoon. You can also use your favorite spices for meat.
We put the meat stuffing inside the tomatoes. The cheese cap will be the cap. Grate the cheese on a fine grater. Small and thin strips of cheese under the influence of heat fuse faster and stronger together. Under such a “lid” the filling will be securely covered, will not get out, spoiling the baking sheet. Stuffed tomatoes with minced meat are baked for 20-25 minutes. Heat in the oven - 180 degrees.
Serving the dish is recommended on green lettuce leaves, which create a bright contrast to red tomatoes.
With rice and meat
Incredibly satisfying and surprisingly delicate in taste, despite the fairly high-calorie filling, we get tomatoes stuffed with rice and meat. It would seem that everyone was already fed up with bell pepper stuffed with the same filling. But once you cook these tomatoes, you will forever love them and understand that this is a completely different dish.
It will take
- Long grain boiled rice - 5 tbsp. spoons.
- Tomatoes - 6 pcs.
- Finished minced meat (pork or chicken) - 180 g.
- Half onion.
- Ground pepper.
- Vegetable oil.
- A pinch of salt.
Cooking method
The first thing you should pay attention to in this recipe is cooking rice. Long grain rice, even if you make a mistake with the amount of cooking water, will always be crumbly. When the rice is cooked, cool it at room temperature and mix with minced meat. Add to this mass lightly fried onions, a pinch of salt, a little ground pepper. Mix the filling.
It remains to prepare the tomatoes according to the already known scheme: cut the “lid”, remove the pulp. We start the tomatoes with meat and rice, cover with a “lid”, set the baking dish flat next to it. Minced meat is cooked very quickly, rice has already been boiled until half cooked, so the cooking time for stuffed tomatoes will be only 15-20 minutes. The oven warms up to 200 degrees.
With garlic, cheese and nuts
We have already noted that the cheese-garlic combination is one of the most popular. But if you want to diversify your favorite recipe for stuffed tomatoes, then just add a few new ingredients to the usual set of products.
What do you need for cooking
- Tomatoes - 8 pcs.
- 80 g of feta cheese.
- Hard cheese - 60 g.
- 2-3 cloves of garlic.
- Fresh parsley.
- Basil.
- Walnuts - 40 g.
- Roasted hazelnuts - 40 g.
- Mayonnaise - 1 tsp.
- Salt.
How to cook
Even a beginner in cooking can cook tomatoes stuffed with garlic. The dish is simple and quick, but the taste is simply divine. It is especially pleasing that you do not need to fry or boil anything else to prepare the filling. All ingredients are already at hand and waiting for them to be cut, grated and mixed together.
So, we clean the tomatoes from the insides, leaving a hat cap. In a separate bowl, mix chopped garlic, grated two types of cheese, finely chopped greens. Leave some hard cheese for the top layer. It is better to take roasted nuts (this applies to hazelnuts or peanuts). Grind them in any way: using a blender, grater, garlic press or knife.
Put the stuffing from cheese, nuts and garlic into tomatoes, sprinkle with the left cheese crumbs and cover with the top cap. We set the temperature in the oven to 190 degrees. The baking sheet or baking dish can be lubricated with nothing. If you worry that tomatoes will sink to the bottom, simply lay the form with parchment paper. Cooking time - 20 minutes.
Cherry Cheese
They are stuffed not only with large plum-like tomatoes, but also with small, neat cherry tomatoes. Some housewives, by the way, prefer the second option, as cherry tomatoes stuffed and served to the table - this is a snack "on the tooth." It's nice that swept off the table in the blink of an eye. The disadvantage of starting a lot of small tomatoes is the task for an experienced and patient hostess.
List of ingredients
- Cherry Tomatoes - 25-30 pcs.
- 250 g of cottage cheese.
- A bunch of dill.
- Garlic - 4 tooth.
- Ground pepper.
- A spoon of mayonnaise.
- Salt.
How to cook a dish
After removing the tomatoes from the twigs and thoroughly washing them under water, put them on a towel and dry them. We carefully cut off the lids. Scrape the pulp with a small teaspoon. To remove the remaining juice, we recommend turning the tomatoes upside down and leave for ten minutes.
By the way, cut tops and tomato pulp should not be thrown away. They can be frozen, and later used for sauces, first courses or dressings.
In a separate shallow bowl, mix curd cheese, chopped garlic, a pinch of salt, ground pepper, a spoonful of mayonnaise. Finely chop the dill and also send it to the curd-garlic mass. Mix all the ingredients thoroughly. The result is a gentle filling that seems weightless and airy.
Putting a filling in such small tomatoes with a spoon will not work, so we will use a pastry bag. If there is no special pastry bag, then use an ordinary plastic bag. We shift the filling into it, tie it. On one side we cut a small corner. We start the cherry tomatoes, gently squeezing the curd mass. From above we form a beautiful turret-curl, as on a cake.
This cold appetizer is prepared in minutes. Serve tomatoes stuffed with curd cheese on lettuce leaves so that there is a bright contrast of white, red and green colors. You can also add a small leaf of parsley or basil on top of each cherry tomato. Enjoy your meal!
Tips and ideas
This is just a small list of recipes that will allow you to quickly and without hassle to prepare an amazingly delicious snack for a festive feast. We offer you a small list of products that can be used as a filling for tomatoes. You can also stuff tomatoes with bell pepper, Korean carrots, bulgur, boiled eggs, just a mixture of various herbs with mayonnaise or sour cream. There are a lot of options, and all of them allow you to experiment, come up with new recipes and dishes.