How to cook tomatoes in the oven. Tomatoes with cheese in the oven. Tomatoes baked in cream under a cheese crust

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, herbs, 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 are 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 that have begun to burn slightly around the edges, so at the end of baking I increase the oven temperature to 180˚.
In the 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.
You can see in the top photo that I added the garlic 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))
I do not recommend storing an open jar for more 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 are best eaten with a slice of toasted black bread.
It’s also delicious with pasta (pasta), mushrooms, porridge, legumes, and salads.

Roasting vegetables in the oven reduces the use of fat to a minimum, while the crispy crust is formed on the products, characteristic of the frying method. The resulting crust retains the juices and nutrients inside a particular vegetable.

This article will talk about baked tomatoes in combination with other ingredients. The dishes are satisfying and healthy.

Oven baked tomatoes - step by step photo recipe

I admit honestly - I love tomatoes and any dishes made from them. Do you like baked tomatoes with herbs that taste like sun-dried tomatoes? If yes, this photo recipe for baked tomatoes is for you!

You will need these Ingredients:

tomatoes - 3 kg;
garlic - 2 cloves;
oregano or herbs de Provence - 2 tsp;
sugar - 1 tsp;
salt - 1 tsp;
black pepper;
olive oil.

Preparation tomato in the oven

The cooking process is very simple - it couldn’t be easier. But the taste - believe me, it is a masterpiece. So, let's begin:

1. Wash the tomatoes and cut into several parts. If you have large tomatoes, cut them into small slices; for small tomatoes, just cut them in half or into four parts.

When cutting a tomato, the only important thing is that its slice can stand on the peel without the pulp falling onto the baking sheet. Next, put parchment paper on a baking sheet, sprinkle it with olive oil and lay out our tomatoes.

2. Mix our seasonings. You may be confused by the presence of sugar in the recipe - it must be there. When tomatoes are baked, they begin to become very sour, and it is simply necessary to neutralize this acid with sugar.

3. Sprinkle the tomatoes with seasonings, lay chopped garlic on top - it will add piquancy to our dish.

4. That's all - put all this beauty in the oven, set it to 120 degrees, convection mode and forget for at least 4 hours.

If your oven does not have a convection mode, then it should be left ajar by placing a pencil between the door and the oven.

If your tomatoes are juicy and fleshy like mine, then the baking time increases by another couple of hours. You can easily tell when the tomatoes are baked to the desired state - they should shrink and acquire a beautiful crispy color.

5. Remove the finished baked tomatoes from the oven. We sterilize a small jar in the microwave - pour a little water into the bottom of the jar, put it in the microwave for 1-2 minutes at maximum power. We take out the jar, pour out the remaining water, wait a couple of seconds until it dries.

6. Pour a little olive oil into the bottom of the jar and lay out our tomatoes in dense layers. Pour olive oil over them and put them in the refrigerator so that the products become friends with each other.

Insanely delicious oven-baked tomatoes are ready! They taste very much like dried ones. Pairs perfectly with any dishes and black bread. They can last in the refrigerator for about a month. But I don’t think they will stay on your table that long - my family ate this photo of a batch of tomatoes in a couple of days :).

Baked tomatoes in the oven with cheese

Ingredients for 5 servings (118 calories per dish):

400 grams of cheese (can be smoked),
1 kg of tomatoes,
50 grams of greens,
50 ml oil (vegetable),
a pinch of ground red pepper,
salt to taste.

Preparation

Choose medium-sized tomatoes. Using a sharp knife, make a shallow cut from the side of the stalk.
Cut the cheese into thin slices.
Place cheese slices into the resulting slits on the tomatoes.
Sprinkle with pepper, salt, and vegetable oil.
Bake the dish in the oven until the cheese is completely melted.

Greens will add a special piquancy to the dish. Tomatoes baked in the oven with cheese are best eaten warm.

Tomatoes with minced meat, baked in the oven

This dish can be safely served on a holiday table. In addition to the amazing taste, the original presentation is surprising.

Ingredients:

8 ripe, firm, medium-sized tomatoes
300 grams of minced meat,
50 grams of rice,
bulb,
one hundred grams of hard cheese is enough,
ground pepper,
sunflower oil,
salt,
dill.

Preparation:

Tomatoes should be washed in cold water and dried. Use a sharp knife to cut off the tops. Don't throw them away, they will come in handy later. Using a teaspoon, carefully scoop out the middle without damaging the walls of the tomatoes. You will get tomato cups, which should be salted and peppered.
Next you need to prepare the filling. You can improve the taste if you use two types of minced meat. Boil the rice in pre-salted water. Rice can be cooked until half cooked; the approximate cooking time after boiling water is 8 minutes.
Peel a medium onion and finely chop. Fry the onion in vegetable oil until transparent and soft.
Place the rice in a colander, let the excess moisture drain and allow the product to cool. Add it to the minced meat, along with the cooled onion. Season the filling with salt and pepper.
Fill the tomatoes with the resulting filling. Do not compact it so as not to damage the integrity of the tomatoes. Cover the tops of the stuffed tomatoes. This technique will make the filling soft and juicy.
Grease a baking sheet or frying pan without a handle with oil. Preheat the oven to two hundred degrees. The baking time will be approximately half an hour.
A few minutes before it’s ready, remove the tops and sprinkle the tomatoes with grated cheese; you can place thin slices of cheese on top.
Place the tomatoes in the oven for literally two minutes.

The dish can be decorated with chopped dill. Sour cream sauce goes great with stuffed tomatoes.

Meat with tomatoes baked in the oven

Pork baked in the oven with tomatoes is an excellent option for the holiday table and everyday menu. The dish is simple to prepare.

Contains:

300 grams of pork (loin),
several tomatoes,
2 onions,
200 grams of hard cheese,
2 cloves of garlic,
parsley (greens),
150 grams of mayonnaise,
vegetable oil,
salt and pepper to taste.

Preparation:

Wash the meat, dry it and cut it into pieces 5 mm thick.
Prepare cling film or a bag in which you will beat the cut pieces of meat. Beat the meat thoroughly.
Grease a baking sheet with oil and place the chopped meat pieces, salt and pepper.
Cut the onion into quarter rings. Chop the garlic with a knife or use a press. Wash the tomatoes, remove the stems and cut into rings.
Place half rings of onion on the chops, then a spoonful of mayonnaise. For each piece of meat you need to put two tomato rings, add garlic, herbs, salt and pepper.
Spread the tomatoes with mayonnaise on top. Sprinkle grated cheese on each piece of meat.
The oven needs to be preheated to 180 degrees. Bake the meat in it for about half an hour.

This recipe is easy to adjust. Pork can be replaced with chicken fillet. Cut it into several pieces and beat it. You can leave it to marinate in mayonnaise and spices for half an hour.

Before placing the chicken on a baking sheet, grease it with oil. Make sure the chicken doesn't dry out. It will take about 20 minutes to prepare.

Baked tomatoes with eggplants in the oven

This is an easy seasonal snack. For the dish you will need the following ingredients:

2 eggplants,
2 tomatoes
garlic,
hard cheese, about 100 grams,
salt,
basil,
olive oil for greasing the mold.

Preparation

Wash the vegetables, remove the stalks. Cut the eggplants into slices. There is no need to remove the skin. Place the eggplants in a separate container and lightly salt them. Leave for 20 minutes, then rinse with cold water. This will remove the bitterness.
Prepare the garlic, chop it finely or use a garlic press. P
Cut the tomatoes into rings approximately like eggplants.
Using a fine grater, grate the cheese.
You will need a baking dish with food foil treated with olive oil. Place the eggplant slices loosely and sprinkle with grated garlic. Place tomato slices on top. Place grated cheese on each tomato circle. All that remains is to send the form to the oven, preheated to 180 degrees.
Before serving, garnish each tower with a basil leaf or dill.

Baked tomatoes with potatoes in the oven

You can prepare a dish using the following products:

6 pieces of potatoes,
3 pieces of tomatoes,
a few cloves of garlic,
2 small onions,
a few drops of olive and vegetable oil,
greens or a mixture of Provençal herbs,
salt and pepper.

Preparation

Peel the potatoes, rinse, cut into thin slices. Cut the onion into quarter rings. Chop the garlic. Wash and chop the greens. Combine all ingredients in a bowl.
Salt, pepper, add a mixture of olive and vegetable oils. Stir.
Cut the tomatoes into rings. Place half the potatoes in a prepared heat-resistant container and the tomatoes on top. Salt and pepper. Distribute remaining potatoes.
Preheat the oven and place the pan for about one hour. To prevent the potatoes from drying out during this time, cover them with foil 20 minutes before they are ready.
Decorate with greens.

Baked tomatoes with zucchini in the oven

Ingredients:

2 zucchini;
2 large tomatoes;
100 grams of hard cheese;
50 grams of mayonnaise;
2 cloves of garlic;
salt, pepper;
any greenery for decoration.

Preparation:

The washed zucchini is cut into rings, 1 cm thick, or into boats, cut in half. If the zucchini is young, do not remove the skin.
Cut the tomatoes into slices.
Grate the cheese on a grater, preferably a coarse one.
Chop the garlic in any convenient way.
Grease a baking sheet or mold with vegetable oil, and you can begin assembling the “pyramids.” Grease the zucchini circles or boats placed on a baking sheet with mayonnaise. Salt and add garlic. Place tomatoes on each circle, sprinkle grated cheese and dry seasonings on top.
Preheat the oven to 180 degrees and place the pan for approximately 25 minutes.

Very multifunctional. They can serve as a side dish and are an excellent snack. And with certain stuffing, they are a completely independent (and very tasty!) dish. Most housewives are well aware of this issue. However, most often they bake either eggplants or peppers. But baked tomatoes in the oven are quite successful competition for these vegetables. And they cook quite quickly.

Whole tomatoes

Most often, chopped or stuffed tomatoes are cooked in the oven. If you are interested in whole baked tomatoes in the oven, you will have to turn your attention to small fruits. Large ones will soften during processing, lose their shape (even to a porridge-like state) and may not be baked. So, baked ones are most often prepared in this way. They are small, have a dense but fleshy structure, which is fundamentally important in this case. So, tomatoes are bought as small as possible and laid out in the form where they will be baked. A pinch of crushed garlic is placed on each vegetable - so small that one clove is enough for 300 g of tomatoes. A filling is prepared from a teaspoon of acacia honey, half a glass of balsamic vinegar and the same volume of olive oil (it is not advisable to replace it). Vegetables are poured with this sauce and sprinkled with sea salt, chopped thyme and ground pepper. The results are very tasty whole baked tomatoes. They will stay in the oven for half an hour at 180 degrees.

Baked tomatoes with spinach

You will have to tinker with the implementation of this recipe, but the result is worth the trouble. Here, too, cherry or other small tomatoes are required - a little less than half a kilogram. A baking sheet is covered with greased parchment, and vegetables, cut into halves, are laid out on it. To make amazingly delicious baked tomatoes in the oven, the recipe advises sprinkling them with olive oil and immediately seasoning them with pepper and salt. They do not need to be baked for long - up to 20 minutes. Shortly before it is ready, about 300 g of spinach is fried in a frying pan in the same oil (for a minute, no longer). The greens are placed on a wide dish, and baked tomatoes in the oven are placed on it. Cubes (60 g), toasted pine nuts (15 grams) are laid out on top of the tomatoes, and the entire structure is filled with a dressing made from the juice of half an orange, its zest, a spoonful of sugar, a finely chopped small red onion, a large spoonful of mustard, the same amount of lemon juice, salt and pepper. You can eat it!

tomatoes and eggs

Residents eat baked tomatoes in the oven for breakfast. To do this, large tomatoes are gutted: the top is cut off, the core is carefully removed, and the resulting “cups” are placed on a baking sheet. An egg is driven into each of them, onto which a piece of butter is carefully placed. Don't forget the salt and pepper! These tomatoes go into the oven for about 20 minutes; the temperature is set to 200 degrees. If you want to get real English baked tomatoes, brown the pieces of bacon in the oven before removing them and serve along with vegetables on a slice of black bread.

for baked tomatoes

You can get an even more interesting dish if you prepare stuffed tomatoes baked in the oven. You can stuff tomatoes with a variety of products. For example, chop up an eggplant, quickly fry it, combine it with tomato pulp, taken out to form “containers,” with spices (Italian herbs are perfect) and simmer the filling a little more. It is laid out over the tomatoes, which should be covered with the cut off tops. These baked tomatoes in the oven owe their flavor to the green sauce. It is made from basil, spinach and garlic, put through a blender. The resulting puree is simmered over low heat for about six minutes until excess water has evaporated (the sauce should be thick). The prepared tomatoes are placed in the oven for half an hour. It does not heat up much - up to 150 degrees. Already when serving, they are poured with sauce. Please note that they must be eaten hot.

For meat lovers

If you don’t want to make do with only vegetarian food, buy or make your own minced beef. It must be combined with boiled rice in a 2:1 ratio, add chopped onions, thyme, garlic and the centers removed from the tomatoes. To prevent baked ones from falling apart in the oven, they must be pricked with a needle or toothpick. The tomatoes are placed in a mold, covered with “lids” cut from them, and topped with thyme. Pour a little water into the bottom of the baking tray. After a quarter of an hour, the baked vegetables are ready (if you set the temperature to 180 degrees).

Mushroom filling

Stuffed tomatoes baked in the oven and stuffed with champignons are prepared simply and quickly. Mushrooms (300 g is enough for a dozen tomatoes) are finely chopped and fried with two chopped onions and two cloves of garlic. Finely chopped herbs and seasonings are added to the finished “minced meat”. The filling is placed in the tomatoes, hard cheese is grated on top and a spoonful of mayonnaise is poured. The oven is heated to 180 degrees. Medium-sized tomatoes will take a quarter of an hour to cook. If you come across large specimens, increase the time to twenty minutes. When you are ready to take the baked tomatoes in the oven to the table, add sour cream to them and sprinkle some herbs on top.

In the summer, when you want to prepare a light snack without spending a lot of time, you can make tomatoes with cheese in the oven. During the summer season, the dish turns out to be economical, and the taste is not inferior to complex appetizers.

Bake the vegetable, cut into circles, or stuff it with other ingredients - tomatoes go well with mushrooms, eggplants, zucchini and bell peppers.

You can diversify the taste with the help of herbs and spices, and replace mayonnaise with another sauce - sour cream, pesto or tartar.

The appetizer can be eaten with a side dish, placed on bread, or served at the holiday table as a separate dish.

Choose the type of cheese based on its taste and culinary qualities. You can add mozzarella, parmesan, feta cheese or gouda. Mozzarella will add Italian chic to the dish, and hard varieties will create a crispy crust when baked.

Experiment with ingredients and spices, getting a new snack each time.

Tomatoes with cheese and garlic in the oven

This delicious dish can be prepared in 20 minutes. It will come in handy for any celebration and will delight you with its cheapness and bright taste. Herbs can be taken both fresh and dry.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
3 garlic cloves;
basil;
salt;
paprika;
oregano;
mayonnaise.

Preparation:

Wash the tomatoes and cut into 1.5 cm thick slices.
Grate the cheese.
Add some mayonnaise and chopped herbs to the cheese. Add a little salt.
Squeeze the garlic into the cheese mixture. Mix thoroughly.
Place the tomato slices on a baking sheet. Spread the cheese mixture on top.
Bake for 15 minutes at 180°C.

Baked tomatoes with breaded cheese

Breadcrumbs will make the cheese crispier. Add a little oriental flavor to the dish with aromatic spices.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
nutmeg;
coriander;
basil;
salt;
breadcrumbs;
mayonnaise.

Preparation:

Wash the tomatoes, remove the stem, cut into circles.
Cut the cheese into square pieces. Try to make slices the same size as the diameter of the tomatoes.
Place tomatoes on a baking sheet. Lubricate them with mayonnaise. Add a little salt.
Roll the cheese slices in breadcrumbs and place 1 slice on each tomato slice.
Sprinkle spices on top.
Bake for a quarter of an hour at 180°C.

Tomato-mushroom casserole with a cheese coat

This dish can be prepared as a casserole. The mushrooms are pre-fried in a frying pan so that they do not soften during baking.

Ingredients:

4 tomatoes;
150 gr. champignons;
100 gr. cheese;
garlic cloves;
sour cream;
black pepper;
salt;
1 onion.

Preparation:

Wash the champignons and cut into cubes.
Chop the onion.
Fry the champignons with onions in a frying pan.
Cut the tomatoes into small pieces.
Grate the cheese. Add sour cream, pepper, and squeeze the garlic.
Place the ingredients in a fireproof dish in layers: mushrooms with onions, add a little salt, then tomatoes. Cover the casserole with cheese mixture.
Place in the oven for 20 minutes. Oven temperature – 180°C.

Baked tomatoes with eggplants

Eggplants go well with tomatoes, and the cheese layer will give the dish a uniform consistency. Bake tomatoes with cheese in the oven with mayonnaise to make the appetizer more tender.

Ingredients:

4 tomatoes;
2 medium eggplants;
200 gr. mozzarella;
mayonnaise;
salt;
a bunch of dill;
garlic cloves.

Preparation:

Cut the eggplants into slices. Soak for 20 minutes in salt water.
In a separate container, combine mayonnaise with squeezed garlic and dill.
Finely grate the cheese.
Cut the tomatoes into slices.
Fry the eggplants in oil.
First place the eggplants in a baking container, generously brush the layer with mayonnaise and dill. Sprinkle with cheese.
Place the tomatoes and lightly salt them. Grease with mayonnaise again and sprinkle with cheese.
Baking temperature 180°C. Cook for 20 minutes.

Tomatoes with zucchini

Tomato-zucchini casserole, richly flavored with cheese, can become a favorite summer dish for both adults and children. It is healthy and tasty.

Ingredients:

4 tomatoes;
2 zucchini;
black pepper;
sour cream;
150 gr. parmesan;
dill;
parsley;
salt.

Preparation:

Cut zucchini and tomatoes into slices. There is no need to remove the skin from vegetables.
Prepare the sauce: chop the herbs, add them to the sour cream, and pepper.
Grate the cheese.
Place the zucchini on a baking sheet and add salt. Brush with sauce.
Place the tomatoes. Brush with sauce again. Sprinkle with cheese.
Place in the oven preheated to 180°C for 20 minutes.

Potato casserole with tomatoes

This hearty dish is served as a second dish. Tomato juice soaks the potatoes, making them soft and tender. When baked, the cheese creates a crispy and aromatic crust.

Ingredients:

3 tomatoes;
6-7 potatoes;
150 gr. Parmesan or Gouda;
mayonnaise;
salt;
garlic cloves;
black pepper.

Preparation:

Peel the potatoes and cut into slices.
Place in a deep container, add mayonnaise, salt, pepper, squeeze out the garlic. Leave to soak for half an hour.
Finely chop the tomatoes. Grate the cheese.
Place the potatoes on a baking sheet and cover with a layer of tomatoes.
Sprinkle cheese on top.
Bake for 30 minutes at 190°C.

You can serve this appetizer with fresh herbs. Cooking takes little time, but the dish turns out very tasty. This is an ideal option for setting the table while saving maximum time. Guests will be satisfied, and your family budget will be intact.

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 sheet with 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-made sun-dried tomatoes are slightly moist and 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. Grate the Russian cheese on a coarse grater, finely chop the olives, and chop the green onions. Sprinkle tomatoes with herbs, then olives, then cheese. Return the baking sheet with tomatoes to the oven for 3 minutes.