Stuffed tomatoes are a very tasty and popular appetizer for any holiday. It meets all the parameters of a festive table - it is bright and colorful, it is easy and simple to prepare, and of course it is delicious! In addition, they can be stuffed in a variety of ways. It is difficult to find a product with which this vegetable would not be combined.
Therefore, there are simply a huge number of options for such a snack! And on the New Year's table this is one of the most popular. It is prepared both cold and hot. You can also prepare lightly salted pickled stuffed tomatoes, which sell like hot cakes at any holiday table.
So let's look at the most popular recipes, and also consider those recipes that are less popular, but no less tasty!
I'm only offering six basic recipes today. But I want to offer many options for different fillings and dishes. And knowing all this, you will be able to cook not 6 dishes, but much more! 16, 26, 36... Yes, as many as you want! But every New Year, and every holiday - a new version of stuffed tomatoes!
First, these will be recipes where we will bake tomatoes in the oven, then where we will not bake them, and at the very end we will prepare lightly salted stuffed tomatoes.
Tomatoes stuffed with minced meat and mushrooms, baked in the oven
We will need:
- tomatoes - 11-12 pcs (medium)
- minced meat - 200 gr
- mushrooms – 250 gr
- onion - 1 pc.
- cheese - 100 gr
- sour cream -4 tbsp. spoons
- spices
- salt, pepper - to taste
- vegetable oil - 3-4 tbsp. spoons
- water - 0.5 cups
Preparation:
Take as many pieces as you want. For snacks, it is better to take not very large fruits, since there are always a lot of different snacks and salads on the holiday table, and you want to try them all. And if you take large specimens, then after eating only one of these, you may not try anything else.
Therefore, it is better to take medium-sized vegetables according to the number of guests and make a few more in reserve. So, I expect 8 guests, I make 11 pieces. I prepare extra for those who want extra.
1. Prepare the minced meat. If you have it frozen, then do not forget to get it in advance.
You can use any minced meat, beef, mixed pork + beef, or chicken.
2. Cut the mushrooms into large pieces and boil for 15-20 minutes. Then drain in a colander and let them cool. You can use any mushrooms - now I use fresh wild mushrooms, but for the New Year's table I will use frozen ones. Fresh champignons and oyster mushrooms are also suitable. And you can even use the recipe for which I recently shared with you.
3. Cut the onion into small cubes and fry it in oil until golden brown.
4. Add minced meat and fry for 10 minutes, stirring constantly. Add salt and pepper to taste. Add a pinch of any meat spices.
5. Cut the boiled mushrooms into small cubes and add to the minced meat. Fry for 10 minutes. You can also add the cut out centers of tomatoes.
6. While the filling is being prepared, let’s take care of the tomatoes. Wash them in advance and let the water drain. We cut off the “lid” from the side of the stalk, and take out all the seeds and partitions with a teaspoon.
7. Fill them with meat, onion and mushroom filling. Place them in a greased form. Pour half a glass of water and place in an oven preheated to 180 degrees.
8. Bake for 15 minutes. During this time, grate the cheese.
9. We take them out, put a teaspoon of sour cream or mayonnaise on each of them. And sprinkle cheese on top. You can leave out the sour cream and mayonnaise and just sprinkle it with cheese.
10. Bake for another 15 minutes.
11. Take out the finished tomatoes and serve them hot.
They can be served not only as a hot appetizer, but also as an independent dish. And you can cook it not only for holidays, but also on weekdays.
This recipe uses mushrooms, but if you want, you can omit the mushrooms.
You can cook them the way we cook them, that is, add rice to the minced meat, boiled until half cooked.
Or instead of cheese, beat in a raw egg 15 minutes before it’s ready.
As you can see, it turns out to be a very impressive dish!
Tomatoes stuffed with rice and cheese
This recipe is not as popular as the first one, but no less tasty. By preparing stuffed tomatoes according to this recipe, you will surprise all your guests, and they will spend a long time trying to guess what is in the filling.
I give a breakdown of ingredients for 8 servings, although I myself prepared this dish as a main dish and took a little more ingredients.
We will need (for 8 servings):
- tomatoes - 8 pcs (medium)
- rice - 70 gr
- breadcrumbs - 2 tablespoons
- feta cheese – 70 gr
- eggs - 2 pcs (optional)
- walnuts – 50 gr
- parsley and basil
- pepper - to taste
- vegetable oil - for greasing the mold
- water - 0.5 cups
Preparation:
1. Boil the rice for 10 minutes until half cooked, lightly salting it. Then place it in a colander to drain the water.
2. Crumble the cheese with a fork.
3. Chop the greens. Do not take a lot of greens, 1-2 small sprigs of basil and 4-5 sprigs of parsley are enough.
4. Chop the nuts using a rolling pin, but make sure that there are quite tangible pieces left.
5. Prepare the filling by mixing all the ingredients. Pepper it. There is no need to add salt, since we have already salted the rice, and the cheese is salty on its own.
6. Rinse the tomatoes. I'm using the yellow variety today. I had a lot of them growing in my garden, and for a change I decided to cook with them.
7. Cut off the “lid” from the tomatoes from the stalk side and clean the inside of the seeds and partitions. This is easy enough to do using a teaspoon.
8. Prepare a baking dish with high sides and grease it with oil.
9. Fill the vegetables with the filling and place them in the mold. Pour half a glass of water into the bottom.
10. Bake for 20 minutes in an oven preheated to 180 degrees. Serve hot.
If you want to prevent the top from getting crispy, cover the pan with a piece of foil.
This recipe allows you to make the filling without using nuts. But you can introduce an egg, either raw or boiled. Rice with egg has always been considered a good and satisfying filling.
If you boil the rice until cooked and make minced meat from the same ingredients, then you don’t have to bake them in the oven. In this case, they can be served as a cold appetizer.
Cold appetizer with cheese and garlic
This is already an option for a cold snack. And perhaps the most beloved and popular among the people.
We will need:
- tomatoes - 8 pieces
- hard cheese - 200 gr
- garlic - 2 cloves
- dill - 2-3 sprigs
- sour cream or mayonnaise - 4-5 spoons
Preparation:
1. Grate the cheese on a medium grater.
2. Grind the garlic through a press. Finely chop the dill.
3. Cut off the “lid” from the fruit from the side of the stalk, or make curly cuts in the form of teeth.
4. Select seeds and partitions from them.
5. Mix cheese, garlic, mayonnaise or sour cream. Who loves with what. You can add both 50% to 50%.
6. Stuff the tomatoes with the mixture. Place on a flat plate covered with lettuce leaves.
7. If desired, sprinkle chopped dill on top.
It's not simple, but very simple! How delicious! It is precisely because of this simplicity and excellent taste that people like to serve such an appetizer on the festive table.
And sometimes they even take a simpler path. Simply cut a large fruit into circles and spread the filling on top. It takes minimal time to prepare such a snack. And whoever cooks it knows that it never stays on the table and is always the first to fly away!
As mentioned above, this is a cold appetizer option. But you can also cook it hot. To do this, fill the tomatoes with the filling and place in the oven for 15-20 minutes. But I will say that I don’t bake them this way; they are good without it.
By the way, cheese can be replaced with cottage cheese! You will need 200-250 grams depending on the size of the tomatoes. Everything is prepared in the same way, only instead of cheese we add cottage cheese.
Similarly, hard cheese can be replaced with curd cheese, for example Philadelphia or Almette. And this option is also very good!
For different holidays, you can prepare different fillings and cut tomatoes in different ways. And every time we will get a new delicious snack.
Tomatoes with canned tuna and green onions
This combination of products simply makes the most delicious snack. They do it not so often, but in vain. She fully deserves our attention! Any fish can be used, today I am using tuna as an example.
We will need:
- tomatoes - 8 pcs (medium)
- tuna - can
- egg - 2 pcs
- parsley and dill - a small bunch
- green onions - a small bunch
- mayonnaise or sour cream - to taste and desire
- salt, ground black pepper - to taste
Preparation:
1. Wash and dry the tomatoes. Cut off the “lid” from the side of the stalk and, using a teaspoon, carefully remove the seeds and internal partitions. Try not to have any juice left in them.
2. Boil hard-boiled eggs, cool with cold water and peel. Then cut them into small cubes. Or you can use an egg slicer for this.
3. Chop the greens, try to cut them smaller.
4. Open the can of tuna and mash it with a fork. If you add sour cream or mayonnaise to the filling, drain some of the juice from the fish. Typically, tuna is cooked in its own juices, and you can use only fish and juice for the filling. In this case, you don’t need to add sour cream or mayonnaise to the filling at all.
5. Mix tuna, greens, onions and eggs. Season with pepper and lightly salt, but be careful. You don't have to add salt at all. If desired, add or omit sour cream or mayonnaise. Leave some of the greenery for decoration.
6. Fill the prepared tomatoes with the mixture. Top with remaining herbs. Serve and eat with pleasure.
Basically, if you just prepare one filling, it will already be delicious. Therefore, adding it to tomatoes will be doubly tastier.
Instead of eggs, you can use hard cheese. In this case, add it in the amount of 150 g. In both versions, fresh or pickled cucumber can be added to the recipe.
The principle of stuffed dishes is always the same. If the filling is delicious, then the appetizer will be delicious too!
By the way, this snack option can also be served by placing the filling on tomatoes cut into circles.
I cut not very large yellow fruits into circles. I put the filling on them and decorated with half an olive. I put everything on a large dish, previously lined with lettuce leaves. And sprinkled ground paprika on top. The dish turned out great. And stuffed tomatoes are very tasty!
Appetizer “Tulips” with cheese
This version of a cold appetizer is appreciated mainly because of its beautiful presentation. When you put “tulips” on the table, your hand involuntarily reaches out for a beautiful fragrant “flower”.
You can stuff “tulips” with all of the above fillings, but in order not to repeat myself, I want to offer one more option. In this recipe we will use cheese as the main ingredient.
We will need:
- tomatoes - 7 pieces
- feta cheese – 300 gr
- greens (parsley, dill) - a small bunch
- green onions - a bunch
Preparation:
1. To prepare “tulips” you need to prepare hard, elongated tomatoes that are not very large in size. The number of “colors” must be odd. After all, we will prepare a bouquet!
2. Mash the cheese with a fork.
3. Chop the parsley and dill as finely as possible.
4. Mix cheese with herbs. If desired, you can add 1-2 cloves of chopped garlic to the mixture.
5. Cut the tomatoes crosswise on top, making fairly deep cuts, but not too deep, so that the “petals” do not break. It will be enough to cut them to such a state that a teaspoon fits in them.
We will need to use it to remove seeds and membranes from the fruit. This must be done carefully. Then the fruits must be dried, especially inside. If there is juice left in them, the filling may “float”.
6. Fill the internal space with the resulting mixture. She shouldn't come out. Press the petals lightly.
7. Place the “buds” on a flat dish, attach a stem to each of them using green onions. It should be a bouquet.
8. Decorate the free space with sliced cucumber slices, canned corn or peas. Or as your imagination dictates.
Sometimes on a holiday table you can see a bouquet of “tulips” standing in a vase. This can also be done very simply. For a bouquet you definitely need small tomatoes, otherwise the “flower head” will become too heavy and it will break.
Insert skewers into the stem of the green onion and place the “tulip head” on top. We put it in a vase. Guests are advised to eat carefully and remove the skewer.
The filling for this snack can be regular cheese, processed cheese, or curd cheese. If desired, a boiled egg, nuts, and garlic can be added! Here you can give free rein to your imagination and create your own culinary masterpiece as you please!
Prepare a beautiful appetizer in this way and you will surprise all the guests present at your table!
The variety of fillings that I offered you above will help you prepare a dish that has long been known to everyone, giving it a new form and content. Therefore, do not be afraid to fantasize and you will succeed.
And in conclusion, the promised recipe for pickled tomatoes, which are an excellent and welcome appetizer on any holiday table.
Daily lightly salted instant tomatoes
We will need:
- tomatoes - 1 kg
- parsley, dill, basil, celery - 150 gr
- garlic - 5 cloves
For the marinade:
- bay leaf - 2 pcs
- cloves - 3 pieces
- red capsicum - to taste
- allspice peas - 6-7 pcs
- black peppercorns - 10-12 pcs
- coriander seeds - 1 teaspoon
- dill seeds - 1 teaspoon
- salt - 2.5 tbsp. spoons
- sugar - 2.5 tbsp. spoons (or honey - 2.5 tablespoons)
- vinegar 9% - 4 tbsp. spoons
- water - 1 liter
Preparation:
1. Wash and chop the greens. Try to grind it as finely as possible.
2. Peel the garlic and finely chop it with a knife.
3. Mix greens with garlic.
4. Wash the tomatoes, drain and cut them lengthwise, not cutting 1.5 cm to the end. You can also cut them crosswise.
5. Carefully, so as not to break the fruit into two parts, put the filling inside. As much as will go in.
6. Place them in a small saucepan or jar.
7. Boil water in a saucepan. When it boils, add all ingredients except vinegar. If we use honey instead of sugar, we do not add it either.
8. Let it boil for 5 minutes. Pour hot marinade over the prepared preparations.
If we use honey, then let the marinade stand and cool for a bit, about 15-20 minutes. Then add honey. If we use sugar, then there is no need to wait.
9. To ensure that the boiling water is evenly distributed over all the fruits and does not burn them on top, you can place a saucer on them and pour the marinade onto it.
We leave the same saucer as a press so that they do not float up.
10. Let cool. Then put the pan in the refrigerator for 24 hours.
These pickled stuffed tomatoes are called “daily ones.” They were named this way because after 24 hours they can be eaten.
And take my word for it, it will be more difficult to find a tastier snack. Men simply love these tomatoes! And by the way, women never refuse such things.
What can you stuff tomatoes with?
Well, now let’s summarize our review today. As mentioned in the article above, stuffed tomatoes are divided into those that can be baked in the oven, those that can be eaten without heat treatment, and those that are cooked in a marinade.
- It is clear that heat treatment is required when preparing the filling from minced meat or chicken, fresh mushrooms and rice.
When prepared this way, they can be served as a hot appetizer, or as an independent second course - meat or vegetarian.
- Absolutely all cheeses can be used for filling when preparing cold appetizers - hard, curd, and processed. They are very tasty using Adyghe cheese. This also includes feta cheese and cottage cheese.
- You can completely avoid cheese in the filling. In this case, add boiled eggs or canned fish to it. Today we cooked with tuna, but you can add absolutely any fish.
- The filling can also be prepared from seafood and crab sticks.
But we remember that the tastier the filling turns out, the tastier the whole snack will be. Therefore, before stuffing tomatoes, try the filling. If you feel like you want to add something, then add it!
- Garlic may or may not be added. This is optional.
- Mayonnaise can be replaced with sour cream, or these ingredients can be added in different proportions. Or we can refuse them altogether when we are preparing a dish with fish.
- The shape of the fruit can also be different. You can simply cut off the lid, you can cut the vegetable into shapes and decorate it with teeth. You can cut it into circles and put the filling on them.
Or you can create such a work of culinary art as “tulips”. We think out the form ourselves, depending on the scale of the holiday.
- And finally, marinated stuffed tomatoes. The filling is mainly always prepared from herbs and garlic. But you can always experiment with marinade.
It is no coincidence that I describe everything in such detail in such detail. After all, knowing the basic mechanism, you can prepare a new dish every time, with a completely different taste. It would seem that the products are the same, but the dish turns out completely different, new!
And I really want this to always work out for you. And so that your New Year's table is always full, and that everything on it is delicious!
Bon appetit!
Tomatoes are an excellent vegetable for making salads, cold appetizers, and sauces. In this recipe we suggest preparing a hot, hearty appetizer - baked tomatoes stuffed with minced meat in the oven. A simple mixture of quality minced meat and onions is all we need to prepare a delicious main course. Serve them for lunch, dinner, and even at the holiday table as a hot snack.
I usually use cooked sausage for stuffed tomatoes, but I had ground pork and beef in my fridge instead. The result was simply amazing! You can diversify the filling by adding a couple of cloves of garlic, fresh herbs, spices, and a handful of grated cheese.
Stuffed tomatoes are a very popular dish in many countries. Follow the recipe, and I guarantee that the result will be very appetizing and will delight you with a unique taste.
Not only adults, but also children will be delighted with such a snack. Stuffed tomatoes are the perfect summer food. At a time when we are already full of fresh tomatoes, but want a tasty and satisfying variety, this recipe is perfect for you.
As we have already said, we will stuff our tomatoes with homemade minced meat. But you can use any filling. Mushrooms, eggplants, bell peppers, zucchini, cottage cheese, and cream cheese are perfect. And you can sprinkle grated cheese on top of the tomatoes.
It is better to use medium-sized, round tomatoes.
Taste Info Vegetable main courses
Ingredients
- Tomatoes 4 pcs.
- For filling:
- Minced meat 250 g;
- Onion 1 pc.;
- Salt – 0.5 tsp;
- Ground pepper.
How to cook baked stuffed tomatoes in the oven recipe with photos
First of all, we need to prepare the meat filling. To do this, we either buy high-quality fresh minced meat or take a piece of pork, beef or chicken and pass it through a meat grinder. The second option, of course, is better than the first, since you are sure that the minced meat is made from selected pieces of meat. Peel the onion. Cut into small pieces. Fry in vegetable oil until soft.
Add minced meat. Mix well and fry until tender, about 10 minutes, stirring occasionally.
Season with ground black pepper and salt. Stir and turn off the heat. Cool the filling a little. If desired, you can add herbs, other vegetables or mushrooms to the filling.
Now prepare the tomatoes. Take ripe, dense, round-shaped vegetables. Rinse and dry with a towel. Cut off the top of the cap. Use a teaspoon to remove the liquid core.
Stuff each tomato with meat filling. Press down lightly with a spoon. Cover the pan with parchment and place the tomatoes. Place in a hot oven for 20-25 minutes. Bake at a temperature of 190-200 degrees.
Advice. If you have some filling left over, you can use it to stuff zucchini, eggplant and bell peppers.
Tomatoes stuffed in the oven with minced meat are ready. Treat your family or guests at the festive table.
Serve the stuffed tomatoes with fresh herbs, sour cream or other sauce. In addition to the oven, tomatoes can be cooked in a slow cooker. Bon appetit!
Stuffed tomatoes baked in the oven are a bright and tasty appetizer that can be prepared both for every day and for any holiday feast. As a filling you can use deli meats, minced meat, cottage cheese, mushrooms, hard cheese, vegetables, and this is not the whole list. You can experiment with fillings, add different spices and sauces. In this recipe I use mushroom filling. From mushrooms you can take not only champignons, oyster mushrooms, but also wild mushrooms. Adjust the composition of the filling to your taste.
To prepare stuffed tomatoes in the oven, take the following products.
Peel the onion. Cut into small pieces. Pour sunflower oil into the pan, add chopped onion. Fry over moderate heat until soft.
Rinse the champignons and allow excess water to drain. If desired, peel off the skin. Cut randomly into small pieces, along with the legs. Add chopped mushrooms to the onions. Fry until the mushrooms are ready. At the end add salt and pepper. Cool the filling.
Grate the hard cheese on a coarse or medium grater.
Wash good quality tomatoes thoroughly and dry with a towel. Carefully cut off the cap and do not throw it away. Use a spoon to remove the tomato pulp without disturbing the integrity of the vegetable.
Add grated cheese and chopped herbs to the cooled mushroom filling. Stir and taste. If necessary, adjust at your discretion.
Fill the tomatoes with mushroom filling. Use a spoon to compact it well. Cover with a hat. Place in a baking dish. If desired, line the mold with parchment. Bake stuffed tomatoes in an oven preheated to 180 degrees for 30-40 minutes.
Stuffed tomatoes are a dish that can be prepared very quickly and 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, to combine incompatible things.
Stuffed tomatoes, photos and detailed recipes of which we will present today, are a universal appetizer. They can be presented both hot and cold. Tomatoes are served either raw or raw. Some housewives even make marinated stuffed tomatoes. The bright, rich color of tomatoes makes serving easier 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: smooth tomatoes (droplet or cream varieties), vigorous garlic and several types of cheese. It’s nice that the amount of food in a 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 the tomatoes and garlic and add one clove.
Products
- 6-7 tomatoes.
- 120 g soft goat cheese.
- 160 g Dutch cheese.
- A couple of cloves of garlic.
- 100 g feta.
- Mayonnaise - 1 tbsp. l.
- Fresh greens.
- Salt.
How to cook
The most delicious and quickest snack to prepare, perhaps, has not yet been invented. We wash the tomatoes, cut off the “lid” and remove the juicy pulp with a tablespoon. Grate the existing cheeses on a fine grater, mix with a spoon of mayonnaise and chopped garlic cloves. Salt it a little and add fresh parsley to the mixture. Place the filling in the tomatoes and decorate with a sprig of herbs.
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 place the stuffed tomatoes in the oven for ten minutes at 170 degrees.
Italian baked stuffed tomatoes
If you are a lover of a variety of greens, fresh vegetables and aromatic cheeses, then we advise you to try cooking tomatoes according to a popular Italian recipe. A minimum of products will be required, and the result will exceed all expectations.
Product Set
- Tomatoes.
- 120 g Parmigiano cheese.
- Fresh basil and parsley.
- Garlic - 2 cloves.
- 80 g white bread.
- Salt.
- Green olives - 8 pcs.
- Pepper.
- Olive oil.
Cooking method
First, let's use a kitchen assistant - a blender. Place stale white bread, a small piece of hot chili pepper, basil, olives, parsley and garlic into a bowl. Three separate cheeses on a grater. Then combine the cheese and the mixture from the blender, add olive oil and mix thoroughly. Place the filling in tomatoes from which the core and pulp have already been removed.
Place the stuffed tomatoes on a small baking sheet or baking dish and place in the oven for twenty minutes. The temperature inside the oven is about 170-180 degrees. Serve the stuffed tomatoes on bright green lettuce leaves with garlic or sour cream sauce.
With mushrooms
After cheese, the next universal and well-known filling is mushrooms. Juicy red tomatoes go well with this aromatic, hearty product, which is why there are many recipes for tomatoes stuffed with mushrooms. Let's look at the most popular and quickest to prepare.
Required Ingredients
- Fresh tomatoes.
- Garlic.
- Mushrooms - any kind.
- 120 g cheese.
- Olive oil.
- Salt.
- Bulb.
How to cook
Peel the onions and cut them into small cubes. Pour some oil into the frying pan and add the onion slices. Fry for about three minutes. Then add the washed and cut into small pieces champignons to the onion. You can use any mushrooms for the dish: dried and frozen, collected in the nearest forest and bought in a store. Lightly pepper and season with salt. Fry the mushrooms and onions until a characteristic blush appears.
We remove the pulp from the tomatoes and carefully cut off the top part. We don’t throw away the “lid”; it will be useful for decorating the dish. We put mushroom filling inside the tomatoes and sprinkle grated cheese on top. Place the stuffed tomatoes on a plate and microwave for a couple of minutes. Line the bottom of the dish on which the appetizer will be served with lettuce leaves. Cover the tomatoes with a “lid” and decorate it with drops of mayonnaise. The result is improvised fly agarics, 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. 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 will not be suitable for the filling.
Grocery list
- Tomatoes - 6 pcs.
- Garlic - 1 clove.
- Meat - 300 g.
- Cheese - 120 g.
- Mayonnaise - 30 g.
- Onion - 2 pcs.
- Greenery.
- Spices for meat.
- Salt.
Cooking method
Stuffed tomatoes in the oven with a hearty meat filling are prepared according to the same principle as tomatoes - a cold appetizer. First, remove the pulp from the tomatoes. This is done using a fork and a small spoon. Use a fork to pry the pulp from the edges, and take it out with a spoon, cleaning the walls. The top part, called the “lid,” can be discarded in this recipe.
We grind the meat through a meat grinder (or buy ready-made minced meat in the store), add chopped onion and a pinch of salt to it. 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 on the tip of a teaspoon. You can also use your favorite meat spices.
Place the meat filling inside the tomatoes. The cheese cap will act as a lid. It is better to grate 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 and will not come out, spoiling the baking sheet. Stuffed tomatoes with minced meat are baked for 20-25 minutes. Heat in the oven - 180 degrees.
With rice and meat
Incredibly satisfying and surprisingly tender in taste, despite the rather high-calorie filling, tomatoes stuffed with rice and meat are obtained. It would seem that everyone is already tired of bell peppers 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.
For preparation you will need
- Boiled long grain rice - 5 tbsp. spoons
- Tomatoes - 6 pcs.
- Ready minced meat (pork or chicken) - 180 g.
- Half an onion.
- Ground pepper.
- Vegetable oil.
- A pinch of salt.
Cooking method
The first thing you should pay attention to in this recipe is cooking the 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 the minced meat. Add lightly fried onions, a pinch of salt, and a little ground pepper to this mixture. Mix the filling.
All that remains is to prepare the tomatoes according to the already known scheme: cut off the “lid” and remove the pulp. We fill the tomatoes with meat and rice, cover with a “lid”, and place them in an even row in a baking dish. The minced meat cooks very quickly, the rice has already been boiled until half cooked, so the cooking time for the stuffed tomatoes will be only 15-20 minutes. The oven is preheated to 200 degrees.
With garlic, cheese and nuts
We have already noted that the cheese and garlic combination is one of the most popular. But if you want to diversify your favorite recipe for stuffed tomatoes, then simply add a few new ingredients to your usual set of products.
What you need for cooking
- Tomatoes - 8 pcs.
- 80 g 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 tastes simply divine. It’s especially nice that you don’t need to fry or boil anything additional to prepare the filling. All the ingredients are already at hand and are waiting to be cut, grated and mixed together.
So, we clean the tomatoes from the insides, leaving the cap. In a separate bowl, mix chopped garlic, grated two types of cheese, and finely chopped herbs. Leave a little hard cheese for the top layer. It is better to take roasted nuts (this applies to hazelnuts or peanuts). We grind them in any way: using a blender, grater, garlic press or knife.
We put the filling of cheese, nuts and garlic into the tomatoes, sprinkle with the remaining cheese crumbs and cover with a lid-top. Set the oven temperature to 190 degrees. The baking tray or baking dish does not need to be greased with anything. 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-shaped tomatoes are stuffed, but also small, neat cherry tomatoes. Some housewives, by the way, prefer the second option, since cherry tomatoes, stuffed and served at the table, are a snack to eat. It’s nice that it’s 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 housewife.
List of ingredients
- Cherry tomatoes - 25-30 pcs.
- 250 g of curd cheese.
- A bunch of dill.
- Garlic - 4 teeth.
- Ground pepper.
- Spoon of mayonnaise.
- Salt.
How to cook a dish
After removing the tomatoes from the branch and rinsing them thoroughly under water, place them on a towel and dry them. Carefully cut off the caps. Using a small teaspoon, scrape out the pulp. To remove any remaining juice, we recommend turning the tomatoes upside down and leaving for about ten minutes.
By the way, cut off 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, and a spoonful of mayonnaise. Finely chop the dill and also add it to the curd and garlic mixture. Mix all ingredients thoroughly. The result is a delicate filling that seems weightless and airy.
It will not be possible to put the filling into 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 put the filling into it and tie it. Cut off a small corner on one side. We fill the cherry tomatoes by carefully squeezing out the curd mass. We form a beautiful curl tower on top, 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!
This is just a small list of recipes that will allow you to quickly and effortlessly prepare an amazingly tasty appetizer for a holiday 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 peppers, Korean carrots, bulgur, boiled eggs, or simply a mixture of various greens with mayonnaise or sour cream. There are a lot of options, and they all allow you to experiment, come up with new recipes and dishes.
Let's cook today festive appetizer “stuffed tomatoes” with three delicious fillings.
Stuffed tomatoes- one of the most common snacks, which they are prepared both cold and hot.
This is a simple but always impressive dish.
I offer my 3 options cold snacks on the holiday table, although you can prepare absolutely any filling for tomatoes - with the addition of ham, mushrooms, boiled meat, seafood and various vegetables, because tomatoes are simply made for stuffing!
LIST OF INGREDIENTS
#1 – Recipe with chicken and nuts
- fried chicken fillet
- hard cheese
- walnuts
- garlic
- mayonnaise
- lemon or lime juice
- parsley
- ground black pepper
No. 2 – Recipe with sea cocktail
- fresh medium sized tomatoes
- sea cocktail in oil
- fetax (feta) cheese
- pine nuts
- dill greens
- green onions
- mayonnaise
- soy sauce
- oregano
- ground black pepper
#3 – Recipe with crab salad
- fresh medium sized tomatoes
- crab sticks
- boiled egg
- fresh cucumber
- canned corn
- mayonnaise
- dill and parsley
- green onions
- lemon or lime juice
- ground black pepper
— STEP-BY-STEP RECIPE
So, let's get started, first we will prepare the tomatoes for all three recipes.
For this dish, it is better to take strong, ripe, medium-sized tomatoes weighing no more than 100 grams.
We cut off the cap from the tomatoes, carefully trim the flesh with a knife and clear them of the contents using a teaspoon with sharp edges, being careful not to damage the walls.
You should get “tomato baskets”.
Turn the tomatoes upside down and place them on a paper towel to drain excess juice.
Thus, we prepare tomatoes for all three recipes.
Now let’s start preparing three delicious fillings.
For the first recipe, I fried chicken fillet that had previously been marinated for half an hour in a mixture of chicken spices and olive oil.
Cut the cooled fillet into small cubes and place it in a bowl.
There we cut the cheese into small cubes, add finely chopped parsley, chopped garlic and walnuts, previously fried in a dry frying pan.
Season the salad with mayonnaise, add a few drops of lemon juice, freshly ground black pepper and salt to taste.
Mix everything well, and if the salad is a little dry, add a little more mayonnaise.
The first filling is ready, for now we set it aside and start preparing the next filling.
For this recipe, I use a ready-made seafood cocktail in oil, which must first be drained.
For ease of stuffing, lightly chop the seafood and place it in a bowl.
Next, cut the cheese into small cubes, I use “fetaxa” and add it to the seafood bowl.
Chop the green onions, dill and add to the rest of the ingredients.
Add pine nuts, lightly toasted in a dry frying pan, add oregano, pour in the sauce (I indicated soy sauce in the recipe, but it’s better to use teriyaki), and season the salad with mayonnaise.
Add freshly ground pepper and salt to taste, I did not add salt because... All products are moderately salted.
Mix the salad and start preparing the “crab” filling.
To do this, cut the crab sticks into small pieces; try to use chilled, juicy crab sticks of good quality.
Peel the fresh cucumber and also cut into small cubes.
Add a finely chopped boiled egg there, try not to overcook it so that the yolk does not darken.
Chop the stems of green onions, dill and parsley and pour into a bowl with food.
Add canned corn, a few drops of lemon juice, freshly ground pepper and season the salad with homemade mayonnaise.
Mix the salad well, taste it and add salt if necessary.
All the fillings are prepared and now we start stuffing the tomatoes.
While we were preparing the fillings, the tomatoes gave up their excess juice; I made a small cut for some tomatoes with a pointed nose for stability.
Fill the tomatoes tightly with the prepared fillings.
Choose the quantity of products and their proportions for all fillings arbitrarily, depending on the size of the tomatoes, your taste preferences and the expected number of guests.
Place the finished stuffed tomatoes on lettuce leaves, so the appetizer will look even more festive!
In fact, all the fillings are your favorite salads, which go well with the taste of fresh tomatoes, and the advantage of such an appetizer is its original, portioned presentation and, despite the ease of preparation, a wonderful decoration for any holiday table.
I wish everyone bon appetit!
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Festive appetizer “stuffed tomatoes”, 3 delicious recipes— VIDEO RECIPE
Festive appetizer “stuffed tomatoes”, 3 delicious recipes- PHOTO
