Stuffed tomatoes with cheese and mayonnaise. Tomatoes stuffed with cheese and garlic: a simple and incredibly tasty snack

Juicy stuffed tomatoes with cheese and garlic - it's bright, slightly spicy, unusually delicious snack for the whole family. The main advantages of such a dish are affordability, ease of preparation, and the ability to experiment with ingredients. You just need to choose the right tomatoes, make a spicy filling and maintain a balance of tastes.

Secrets of Cooking Delicious Stuffed Tomatoes

Appetizing tomatoes stuffed with cheese and garlic will be not only tasty, but also beautiful, as in the photo, if you know certain cooking secrets:

• An appetizer or aperitif is made with small tomatoes, such as cherry tomatoes. For a side dish, choose large tomatoes of the same size.
• It is advisable to use ripe, not too soft fruits with dense thick walls that will not lose their shape after baking.
• You don't need to use a lot of garlic. This ingredient is supposed to give the stuffed tomatoes a spice and flavor, not bitterness.
• Vegetables, sausages, eggs, nuts, herbs, and other products to taste are added to the filling.
• Any cheese is suitable - hard, pickled, processed, curd.

Stuffed tomatoes with cheese, garlic and eggs in the oven

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 138 kcal per 100 g.
• Cuisine: international.
• Difficulty: easy.

Original stuffed tomatoes with Provencal herbs, cheese and garlic are served hot immediately after baking.

If desired, you can add greens, aromatic herbs and spices to the filling, for example, saffron, a sprig of rosemary, tarragon

Ingredients:

• tomatoes - 8 pcs.;
• Provencal herbs- a large pinch;
• eggs - 4 pcs.;
• garlic - 2 teeth.;
• cheese (preferably hard varieties) - 250 g;
• mayonnaise or fat sour cream - 3 tbsp. l.

Cooking method:

1. Finely chop the hard-boiled eggs.
2. Add grated cheese, mayonnaise, Provencal herbs, grated garlic.
3. Start blanks. Transfer to a baking sheet lined with parchment.
4. Bake the tomatoes at 180 ° C for 15 minutes.

• Time: 10 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 121 kcal per 100 g.
• Purpose: on hastily, appetizer.
• Cuisine: international.
• Difficulty: easy.

Snack stuffed tomatoes will turn out to be especially fragrant if you add sardines or any other to the garlic-cheese cream canned fish... It is advisable to grind such a filling in a blender bowl so that the mass is homogeneous.

Ingredients:

• tomatoes (preferably large) - 8 pcs.;
• dill - 1 large bunch;
• processed cheeses (classic, without additives) - 2 pcs.;
• canned sardines or other canned fish - 1 can;
• garlic - 1 tooth;
• mayonnaise - 60 g.

Cooking method:

1. Processed cheese grate.
2. Add canned fish, dill, mayonnaise, peeled garlic cloves.
3. Beat in a blender bowl until smooth and creamy. Transfer the mass to a pastry bag.
4. Cut the tomatoes in half, remove the pulp with a spoon.
5. Fill the halves with garlic-cheese cream, forming "roses" on each piece.

• Time: 30 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 120 kcal per 100 g.
• Purpose: whip up, snack.
• Cuisine: international.
• Difficulty: easy.

Italian whey cheese, juicy spinach and aromatic peanut sauce give the stuffed tomatoes a rich, truly refined taste.

The filling will be more tender if you replace a third of the ricotta with low-fat cottage cheese.

Ingredients:

• tomatoes - 8 pcs.;
• peanuts - 50 g;
• ricotta (whey italian cheese) - 250 g;
• garlic - 4 teeth.;
• spinach - 50 g;
• arugula - 50 g;
• olive oil - 60 ml.

Cooking method:

1. Cut off the top of the tomatoes, remove the pulp with a spoon.
2. Mix finely chopped pulp with chopped spinach and grated cheese.
3. Fill the tomatoes with the resulting mixture.
4. Separately combine arugula, garlic, butter and roasted peanuts. Kill in a blender bowl.
5. Pour the resulting peanut sauce over the tomatoes.
6. Cover with cut "lids".

An excellent appetizer for a festive table, which is popular at any time of the year, but especially often you can see such an appetizer in the summer, when tomatoes are tasty, juicy and inexpensive. For fresh tomatoes, you can choose the most different fillings: mushrooms, vegetables, cereals, meat and legumes. You can also serve stuffed tomatoes in fresh or bake them in the oven or microwave. To make the dish look more aesthetically pleasing and appetizing on the table, choose tomatoes of the same size, round shape, without spots or any other damage to the skin.

Ingredients

• 4-5 tomatoes
• 4 chicken eggs
• 100 g hard cheese
• 3 cloves of garlic
• 2-3 st. l. mayonnaise
• 1/3 tsp ground black pepper
• 1/4 tsp salt
• greens before serving

Preparation

1. First, let's prepare the filling for the tomatoes. Chicken eggs cook hard-boiled in salted water, then cool and remove the shell. Grate the eggs on a fine grater - so the filling will turn out to be more tender, one might even say pasty.

2. Grate hard cheese also on a fine grater. The type of cheese does not really matter, you can take unleavened or salty cheese. Choose sweetish only if you are a fan.

3. In a bowl with grated filling, add mayonnaise of arbitrary fat content (you can replace it with sour cream), also add black pepper and salt, mix everything.

4. Take medium-sized tomatoes and remove the place where the stalk was attached, then carefully cut out the core with a spoon or knife, remove the seeds.

5. Using a teaspoon, fill the impromptu tomato cups with the filling, all the way to the top. The filling can be tamped lightly.

Snacks are an indispensable part of both the daily menu and festive feast... Without them, life becomes more boring and food more bland. And not the last place among the variety of appetizers is occupied by stuffed tomatoes. A recipe with cheese and garlic, salads or seafood, legumes or herbs - there is plenty to choose from even for the most picky gourmet. An additional plus in such dishes is the simplicity of their preparation and the ability to tasty, neat and useful "intercept" between the prescribed meals.

Favorite of all building methods is the cheese and garlic recipe. Cooking is available even for novice chefs, if they take into account some of the initial subtleties. First, the tomatoes themselves. You need to take the vegetable fully ripe, but firm, not wrinkled and not too soft. The size is medium. Small tomatoes it is difficult to stuff, large ones will fall apart when eaten. By the way, oval tomatoes can also be used. So that they do not fall over, the bottom is trimmed from below. You just have to show a little dexterity: the cut should not form a hole at the bottom.

Secondly, garlic. Even if you love it, don't go overboard with the amount of this spice. Some of those present may not like it. And besides, it will clog the delicate aftertaste of cheese and the aroma of tomatoes.

Thirdly, the cheese component. It is worth paying special attention to it. When cooked stuffed and garlic it is usually suggested to use hard varieties... However, this is not a prerequisite. Can be used soft cheeses, processed and even cottage cheese. All these versions, spicy and interesting, we will bring to your attention below.

Tomato appetizer

First, we will learn how to make the most popular stuffed tomatoes, the cheese and garlic recipe for which also includes eggs. Six plump tomatoes are washed, wiped or dried. The "top" is removed from each vegetable and discarded. It is advisable to cut it off not too thickly. With a teaspoon, the "insides" are taken out very carefully. They can be used for sauce or tomato soup... A minimum is left on the inner walls of the pulp. The main thing in the process is not to damage the integrity of the tomatoes.

In parallel, three eggs are boiled until steep, cooled and chopped finely. Lovers of extreme uniformity can rub them coarsely. Rubbed into the same bowl hard cheese(grams 100-120) and pressed two garlic cloves. For juiciness, the filling is mixed with three tablespoons of sour cream or mayonnaise. Tomatoes are stuffed with it tightly, with a small slide on top, laid out on parchment, with which the baking sheet is lined, and sent to the oven, for 7-10 minutes.

It turns out very tasty and beautiful tomatoes stuffed with cheese and garlic (photo). The recipe advises serving them warm and sprinkled with chopped herbs. Its amount is left to your discretion. You can add a little, just for aroma, or you can generously sprinkle tomatoes with it to enrich the taste.

Stuffed Tomatoes: Step-by-Step Cheese and Garlic Recipe

The preliminary preparation of the base is the same, except that the caps are not discarded. They will serve as a kind of lids for us. If the tomatoes turn out to be too juicy, after "gutting" them, salt the resulting cup from the inside and turn it over: the excess liquid will drain. Further, the following manipulations are provided:

1. Hard cheese, about the same amount as was taken for the previous recipe, is finely rubbed.
2. A small bunch of parsley is plucked. The leaves are cut as finely as possible.
3. 2-3 cloves of garlic are chopped (it is undesirable to press).
4. All this is combined with two tablespoons of fresh lemon juice and ground with a piece of softened butter (about 60 grams). You can add pepper and salt.
5. The mass is filled with two tablespoons of the fattest sour cream. And after mixing it is packed in tomatoes.

The lids return to their rightful place, the tomatoes cool slightly and rush to the table. You can put a twig of any greenery on each.

Spinach option

Very European stuffed tomatoes: the cheese and garlic recipe here is complemented by spinach. And his fans will surely appreciate such an innovation. The tomatoes themselves are prepared as standard. But the procedure with the preparation of the filling is somewhat more complicated than those described above. We take the mass of cheese as a starting point: for 150 grams of this product, 400 g of spinach is required. It must be washed, dried and chopped, and then stewed in three tablespoons of melted butter until the liquid has completely evaporated.

While he "gets to the condition", half a glass walnuts dried in a dry frying pan and choked with a rolling pin. Forget about the blender - mashed nuts in this recipe will not come in handy. Garlic, 2-3 cloves, pressed or chopped. finely. When the spinach stops emitting steam, nuts and garlic are poured into it. The mass is peppery and salted. After a couple of minutes, the pan can be removed from the stove. Cheese is immediately poured there and actively mixed so that it is evenly distributed and melted. Tomatoes are stuffed with the filling, covered with cut caps - and in the oven for a quarter of an hour.

Cottage cheese is also cheese

With this ingredient, you can make simply wonderful stuffed tomatoes with cheese and garlic. The recipe advises to supplement the composition with pine or hazelnuts - this will give the appetizer an simply unforgettable taste. Tomatoes are prepared in the way we are used to. For the filling, a handful of peeled nuts are dry-roasted until golden and chopped. A fairly weighty bunch of parsley (only leaves) and a little dill are chopped, half a pack of cottage cheese (about 150 grams) is rubbed through a sieve.

Three cloves of garlic are driven through a press, a block of cheese (Parmesan is recommended) is rubbed with medium shavings. The components are connected. The filling is seasoned with pepper and salt, laid out in tomato "cups". And the tomatoes are baked until tender. The recipe indicates the time at a third of an hour, but it is worth focusing on the size of the tomatoes: with a small size, the time can be reduced by almost half. Best of all, the appetizer "goes" with black bread toasts.

For lovers of feta cheese

It will be For the filling of tomatoes, a very small onion is chopped, a couple of cloves of garlic are choked. Combine the vegetables with the removed tomato pulp and chopped parsley. The mass is filled with a mixture of vegetable oil and vinegar in equal proportions, is shuffled. And only after that chopped cheese is added. Stuffed tomatoes are garnished with slices of olives or olives and parsley leaves.

- beautiful cold appetizer, but can be quite satisfying food. It all depends on what exactly you put in the filling, except for cheese or even instead of cheese.

As you already understood, the options here can be very different. The main idea is important: it is fresh tomatoes stuffed with something. Note that this dish looks equally beautiful and attractive on festive table, and at a picnic, and at a regular lunch - dinner. So let's talk first, in principle, about how this unpretentious is done, but tasty dish, and then about various stuffing stuffings. In this recipe, we will not indicate the quantity necessary products because you will have to target required amount stuffed tomatoes. And their number is at least equal to the expected number of eaters at the table, more, of course, is not prohibited, but only welcome: there is always someone who wants supplements.

When choosing tomatoes, pay attention to the fact that they should be strong, not soft and, as they say, “fleshy”, not watery. Of course, tomatoes don't have to be small - you need enough space for the filling. They should also be more or less round (we mean, not elongated, such as “ Lady fingers"Or plum-shaped) - they should stand firmly on the dish, like cups, not fall or roll over. Well, and "for aesthetics" pick tomatoes of about the same size.

So, one of the most basic options (not the most, because we added ham to the cheese, but you can do without it).

Necessary:

• Tomatoes - in the required amount
• Cheese - whatever your taste
• Eggs - approximate calculation: 2 eggs per 200 grams of cheese
• Mayonnaise
• Ham (optional) - can be pressed, can be replaced boiled sausage type "Doctor"
• Dill (optional)
• Garlic (optional, 1-2 large cloves per 200 grams of cheese)

Preparation:

First, we make the filling, which we will stuff our tomatoes with.

Hard boil the eggs, cool, peel, coarsely grate or grind (in fact, crush into small pieces) with a fork.

Grate the cheese on a coarse grater.

Grate the ham on a coarse grater.

Dill (if you want to add it) wash, dry, cut off and discard the sticks, finely chop the rest.

Crush the garlic in a special "crusher" or chop it very finely.

Mix everything, add mayonnaise and mix again.

The tomatoes must, of course, be washed and dried. Then carefully cut off the tomato "cap" (however, perhaps you call it a tomato "butt") - the part where the green "tail" is located is about 1 cm, but do not throw it away, it will be useful to us.

Now, with the help of a small knife and a teaspoon, carefully remove the "insides" from the tomato, remove the juice and seeds (you feel sorry for throwing it away? And you don't need to! Put it all in a bowl or in a container - and in the refrigerator. A little later, grind with a blender, salt and drink like tomato juice or add to some sauce instead of tomato paste). We also clean the tomato "lids" with a spoon from the remnants of juice and seeds.

Leave the resulting tomato "cups" on a cutting board upside down for a few minutes to drain the remaining juice, and then place on a platter or on a flat shallow plate.

Now we stuff our tomatoes, that is, carefully fill them with the filling, slightly crushing it with a teaspoon. You can put the filling with a small "slide".

We cover the stuffed tomatoes with their own caps (this, in general, is not necessary, but it turns out more beautiful, as it seems to us). That's it: our stuffed tomatoes with cheese ready to serve.

Let's say a few more words about other possible fillings. They can be almost anything. In the version already outlined by us, you can replace the ham boiled meat or boiled chicken (if you boiled the broth and the meat remained). Meat or chicken, of course, needs to be finely chopped. You can cook minced meat in the literal sense of the word (fry beef or minced chicken in a frying pan until cooked, you can with onions, cool and use for filling). In this case, we still recommend adding cheese and mayonnaise as a binder, otherwise fried minced meat will crumble in all directions during the meal. You can put in tomatoes almost any salad dressed with mayonnaise, including fish or shrimp salad - and tomatoes will successfully play the role of tartlets. Experiment! Add olives or pineapples, pickled onions or cucumbers, various greens. Try to use different cheeses, for example, not hard, but processed, or soft whey, such as "Adyghe" or "Mozzarella", or even feta cheese. You will definitely find your favorite options!