Stuffed tomatoes: the best recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Stuffed tomatoes - a dish that is very quickly prepared, it requires a minimum of time and effort. In addition, it allows housewives not to limit themselves in culinary fantasies and sometimes cook amazing dishes, as they say, combine the incongruous.

Stuffed tomatoes, photos and detailed recipes of which we will present today, are a universal snack. They can be presented both hot and cold. Tomatoes are served both baked in the oven and raw. Some housewives even make pickled stuffed tomatoes. The bright, rich color of the tomatoes makes it easy to serve and quick to decorate dishes.

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: smooth tomatoes (varieties of "droplet" or "cream"), vigorous garlic and several types of cheese. It's nice that the amount of products in the dish can be varied and changed at your discretion. For those who like it spicier, add a little more pepper and garlic. If you gravitate towards cheese, then remove more pulp from tomatoes and garlic, put one clove.

Products

• 6-7 tomatoes.
• 120 g soft goat cheese.
• 160 g Dutch cheese.
• A couple of garlic cloves.
• 100g feta.
• Mayonnaise - 1 tbsp. l.
• Fresh greens.
• S alt.

How to cook

The tastiest and fastest snacks in terms of cooking, perhaps, have not yet been invented. We wash the tomatoes, cut off the “lid” and remove the juicy pulp with a tablespoon. We rub the existing cheeses on a fine grater, mix with a spoonful of mayonnaise and chopped garlic cloves. S alt a little and add fresh parsley to the mass. We put 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 send the stuffed tomatoes to the oven for ten minutes at 170 degrees.

Italian Baked Stuffed Tomatoes

If you are a fan of a variety of greens, fresh vegetables and fragrant cheeses, then we advise you to try cooking tomatoes according to a popular Italian recipe. You will need a minimum of products, and the result will exceed all expectations.

Product set

• Tomatoes.
• 120 g Parmigiano cheese.
• Fresh basil and parsley.
• Garlic– 2 slices.
• 80g white bread.
• S alt.
• Green olives - 8 pcs.
• Pepper.
• Olive oil.

Cooking method

First, let's use a kitchen helper - a blender. We will send stale white bread, a small piece of hot chili pepper, basil greens, olives, parsley and garlic into the bowl. Cheese separately three on a grater. Then we combine the cheese and the mass from the blender, add olive oil and mix thoroughly. We put the filling in tomatoes, from which the core with pulp has already been removed.

Stuffed tomatoes put 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 well-known stuffing after cheese is mushrooms. Juicy red tomatoes go well with this fragrant, satisfying product, so there are many recipes for tomatoes stuffed with mushrooms. Consider the most popular and fastest to prepare.

Required Ingredients

• Fresh tomatoes.
• Garlic.
• Mushrooms - any.
• 120g cheese.
• Olive oil.
• S alt.
• Onion.

How to cook

Peel the onion and cut into small cubes. Pour a little oil into the pan and send the onion slices there. We fry for about three minutes. Then add washed onionand champignons cut into small pieces. You can take any mushrooms for the dish: dried and frozen, collected in the nearest forest and bought in a store. Lightly pepper and season with s alt. Fry mushrooms with onions until a characteristic blush appears.

Tomatoes get rid of the pulp, carefully cut off the top. We don’t throw away the “lid”, it will come in handy for decorating the dish. Put the stuffing of mushrooms inside the tomatoes, and sprinkle with grated cheese on top. We put the stuffed tomatoes on a plate and send them to the microwave for a couple of minutes. The bottom of the dish on which the appetizer will be served is lined with lettuce leaves. We cover the tomatoes with a “lid” and decorate it with drops of mayonnaise. Improvised fly agarics are obtained, which 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 snack option, we recommend cooking hot tomatoes stuffed with minced meat in the oven. Completely different meats can act as fillings: pork, beef, lamb or chicken. It is important that the minced meat is juicy, so a dryish chicken breast is not suitable for stuffing.

Product List

• Tomatoes - 6 pcs
• Garlic - 1 clove.
• Meat - 300g
• Cheese - 120g
• Mayonnaise - 30 g.
• Onion - 2 pcs
• Green.
• Spices for meat.
• S alt.

Cooking method

Stuffed tomatoes in the oven with hearty meat fillingprepared according to the same principle as tomatoes - a cold appetizer. First, we rid the tomatoes of the pulp. This is done with a fork and a small spoon. We pry the pulp from the edges with a fork, and take it out with a spoon, cleaning the walls. The top part, called the "lid", can be discarded in this recipe.

Scroll the meat through a meat grinder (or buy ready-made minced meat in the store), add chopped onion and a pinch of s alt to it. We mix. If the minced meat turns out to be too dry, then a spoonful of mayonnaise or sour cream can add juiciness to it. For flavor, add finely chopped garlic and allspice at the tip of a teaspoon. You can also use your favorite spices for meat.

Place the meat filling inside the tomatoes. The cheese "hat" will act as a lid. It is better to grate the cheese on a fine grater. Small and thin strips of cheese under the influence of heat will fuse together faster and more firmly. Under such a “lid”, the filling will be securely covered, will not get out, spoiling the baking sheet. Bake stuffed tomatoes with minced meat for 20-25 minutes. Heat in the oven - 180 deg.

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 tender in taste, despite the rather high-calorie filling, we get tomatoes stuffed with rice and meat. It would seem that everyone is already fed up with bell peppers stuffed with the same filling. But once you have prepared such tomatoes, you will foreverfall in love with them and realize that this is a completely different dish.

Required for cooking

• Boiled long-grain rice - 5 tbsp. spoons.
• Tomatoes - 6 pcs
• Ready minced meat (pork or chicken) - 180g
• Half an onion.
• Ground pepper.
• Vegetable oil.
• Pinch of s alt.

Cooking method

The first thing to pay attention to in this recipe is the rice cooking. Long grain rice, even if you make a mistake with the amount of water for cooking, will always be crumbly. When the rice is cooked, cool it to room temperature and mix with minced meat. Add to this mass lightly fried onions, a pinch of s alt, a little ground pepper. Stir the stuffing.

It remains to prepare the tomatoes according to the already known scheme: cut off the “lid”, remove the pulp. We stuff the tomatoes with meat and rice, cover with a “lid”, set them evenly next to each other in a baking dish. Minced meat cooks very quickly, the rice has already been boiled until half cooked, so the cooking time for stuffed tomatoes will be only 15-20 minutes. The oven heats 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 you need for cooking

• Tomatoes - 8 pieces
• 80g cheese.
• Hard Cheese – 60g
• 2-3 garlic cloves.
• Fresh parsley.
• Basil.
• Walnuts - 40 g.
• Roasted hazelnuts – 40g
• Mayonnaise - 1 tsp
• S alt.

How to cook

Even a beginner in cooking can cook tomatoes stuffed with garlic. The dish is simple and quick, but tastes just divine. It is especially pleasing that nothing needs to be additionally fried or boiled to prepare the filling. All the ingredients are already at hand and waiting to be cut, grated and mixed together.

So, we clean the tomatoes from the insides, leaving the cap-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 nuts roasted (this applies to hazelnuts or peanuts). Grind them in any way: using a blender, grater, garlic crusher or knife.

Put the stuffing of cheese, nuts and garlic into the tomatoes, sprinkle with the remaining cheese crumbs and cover with a top lid. We set the temperature in the oven to 190 degrees. A baking sheet or baking dish can be lubricated with nothing. If you're worried about the tomatoes sticking to the bottom, just line the pan with parchment paper. Cooking time - 20 minutes.

Cherry with curd cheese

Not only large plum tomatoes are stuffed, but also small neat cherry tomatoes. Some housewives, by the way, prefer the second option, since cherry tomatoes,stuffed and served to the table - this is an appetizer "by the tooth". It's nice to be swept off the table in the blink of an eye. The disadvantage is that stuffing a lot of small tomatoes is a task for an experienced and patient hostess.

List of ingredients

• Cherry tomatoes - 25-30 pieces
• 250 g curd cheese.
• Bunch of dill.
• Garlic - 4 tooth
• Ground pepper.
• Spoon of mayonnaise.
• S alt.

How to cook the dish

After removing the tomatoes from the twig and thoroughly washing them under water, put them on a towel and dry them. Carefully cut off the lids. Scoop out the pulp with a small teaspoon. To remove the remaining juice, we advise you to turn 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 s alt, ground pepper, a spoonful of mayonnaise. Finely chop the dill and also send it to the curd-garlic mass. Mix all ingredients thoroughly. The result is a delicate filling that feels weightless and airy.

It's impossible to put stuffing in such small tomatoes with a spoon, so we will use a pastry bag. If there is no special pastry bag, then use a regular plastic bag. We shift the filling into it, tie it. Cut off a small corner on one side. We start the cherry tomatoes, gently squeezing the curd mass. From above we forma beautiful pinnacle, like on a cake.

This cold appetizer is ready in minutes. It is better to 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. We wish you bon appetit!

Tips & Ideas

This is just a small list of recipes that will allow you to quickly and without hassle prepare a surprisingly tasty 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-style carrots, bulgur, boiled eggs, just a mixture of various greens 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.