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.
How charming is a real homemade summer tomato, which has absorbed the hot sun, warm summer rains, and the aromas of raging greenery! The tomato is a food in itself, but at the same time it is the basis of wonderful summer dishes. And if you get a little more creative and add, for example, cheese, garlic, some fresh herbs and mayonnaise to the tomato, the combination will be just perfect.
But why not go further in search of delicious tomato and cheese dishes? After all, you can stuff them with something tasty and bake tomatoes with cheese in the oven, or bake tomato slices with cheese in the form of a casserole, adding herbs and spices. And there are more than a dozen such culinary variations. The main thing is that you have tomatoes, cheese and an oven on hand, and what you can add to this is a matter of taste, desire and, oddly enough, mood. It imparts a special taste and charm to the prepared dishes. Here are a few ideas on how to cook tomatoes with cheese in the oven in an original way.
Tomatoes with cheese and olives, baked in the oven
Ingredients:
8 tomatoes
120 g cheese,
1 stack olives,
1 tbsp. vegetable oil,
2 tsp dried basil.
Preparation:
Cut the olives into rings, crumble or finely chop the cheese, mix with chopped basil. Cut off the tops of the tomatoes to create caps. Carefully remove the pulp from each tomato. Fill the tomatoes with the cheese and olive filling and cover with the lids. Then place on a baking sheet, sprinkle with oil, place in the oven and bake for 15-20 minutes at 180°C.
Baked tomatoes with mozzarella cheese
Ingredients:
tomatoes,
mozzarella cheese,
sesame,
olive oil.
Preparation:
Take the tomatoes, cut them in half, cut off the backs of each half so that they stand on the baking sheet and do not roll around on it. Cut the mozzarella into slices no thicker than 5 mm. Dip each piece of cheese in sesame seeds and place on the tomatoes. Then place them on a baking sheet and, after sprinkling oil on top, place them in the oven preheated to 180°C for about 10-15 minutes until golden brown.
Tomatoes with cheese, garlic, lemon zest and rosemary
Ingredients:
4 tomatoes,
100-150 g feta cheese,
2 cloves of garlic,
2 stalks of green onions with bulbs,
1 tsp grated lemon zest,
3 sprigs of basil,
1 tsp rosemary,
2 tbsp. white crackers,
2 tbsp. olive oil,
ground black pepper - to taste.
Preparation:
Cut the cap off the tomatoes. Carefully remove and chop the pulp. Pass the garlic through a press, cut the onion into rings. Crumble the cheese with your hands and mix with tomato pulp, onion and garlic, add salt and ground black pepper to taste. Add chopped basil, zest, crackers and rosemary. Fill the tomatoes with the filling and place on a pre-greased baking sheet. Brush the tops of the tomatoes with olive oil. Place the baking sheet in the oven preheated to 180°C for 10-12 minutes.
Tomatoes baked with sweet peppers and cheese
Ingredients:
1 kg of tomatoes,
500 g sweet pepper,
150-200 g feta cheese,
2 eggs,
vegetable oil, parsley, ground black pepper - to taste.
Preparation:
Cut the baked and peeled and seeded pepper into small pieces. Cut off the tops of the tomatoes and carefully remove the core and seeds, and add salt to taste. Mix chopped peppers with chopped cheese and vegetable oil and add salt. Stuff the tomatoes with this minced meat and place them on a baking sheet with high sides. Add a little beaten egg to each tomato with a teaspoon. Rub the tomato pulp through a sieve, add salt and pour over the tomatoes. Sprinkle the tomatoes with vegetable oil and bake in an oven preheated to 180°C for 10 minutes. Before serving, sprinkle with parsley and ground black pepper.
Baked tomatoes “Cheese holiday”
Ingredients:
1 kg of tomatoes,
250 g cheese,
100 g bacon,
200 g wheat bread,
½ cup chicken broth,
salt, pepper, basil, marjoram - to taste.
Preparation:
Carefully remove some of the pulp from the tomatoes, salt and pepper them. Cut the bacon and bread slices into cubes. Fry the bacon and fry the bread on it. Cut the cheese into small pieces, basil into strips. Mix fried bacon, bread and cheese with basil, add tomato pulp and stir. Fill the prepared tomatoes with this filling, place in a mold, add chicken broth and simmer in the oven at 200°C for 20 minutes. Sprinkle the finished dish with marjoram.
Tomatoes baked in dough with cheese and eggs
Ingredients:
5 tomatoes
2 tbsp. flour,
100-150 g hard cheese,
3 eggs,
1 tsp vegetable oil,
Preparation:
Cut the tomatoes into slices. Add a little water and salt to the flour and knead the batter. Beat the eggs. Grate the cheese on a coarse grater. Dip each tomato slice into the dough and place on a baking sheet greased with vegetable oil. Sprinkle everything with grated cheese, ground black pepper and pour in beaten eggs. Bake for 6-10 minutes in an oven preheated to 180°C.
Tomatoes with Bliss cheese
Ingredients:
5 medium tomatoes
1 stack grated cheese
1 stack breadcrumbs,
2 large cloves of garlic,
parsley, salt.
Preparation:
Core the tomatoes, removing the seeds, and lightly salt the inside and outside. Chop the parsley and pass the garlic through a press. Combine cheese, breadcrumbs, garlic and parsley and mix well. Stuff the tomatoes and bake in an oven preheated to 180°C for 20-25 minutes.
Tomatoes with rice, herbs and Gnomiki cheese
Ingredients:
4 tomatoes,
3 tbsp. rice,
50-100 g hard cheese,
1 tbsp. soy sauce,
30 g butter,
20 g mayonnaise,
30 g sour cream,
2 sprigs of parsley,
a pinch of pepper mixture seasoning,
salt - to taste.
Preparation:
Boil rice in salted water, add soy sauce and butter and stir. Add finely chopped parsley leaves there. Cut off the tops of the tomatoes, remove the pulp, salt and pepper and fill them with rice filling. Then place it on a baking sheet. Mix mayonnaise, sour cream and finely grated cheese. Place this mixture on top of the rice, cover the tomatoes with the previously cut lids and place in an oven preheated to 180°C for 20 minutes.
Tomatoes with cucumbers, ham and cheese
Ingredients:
10 medium sized tomatoes
200-250 g hard cheese,
1 fresh cucumber
200 g ham
2-3 tbsp. sour cream,
1-2 tbsp. vegetable oil,
green onions, dill, salt - to taste.
Preparation:
Cut off the tops of the tomatoes and carefully scoop out the pulp. Cut the ham and cucumbers into small cubes. Chop green onions and dill. Grate the cheese. Combine ham, cucumbers, green onions and dill, add sour cream, salt to taste and mix well. Fill the tomato “cups” with the resulting filling, leaving some space on top. Place the cheese on top of the filling, completely covering the hole. Place the finished tomatoes on a baking sheet greased with vegetable oil, coat with vegetable oil and bake in the oven at 180-200°C for 15-20 minutes.
Tomatoes with cod, pineapple and cheese, baked in the oven
Ingredients:
4 tomatoes,
100 g cod,
100 g pineapple,
100 g cheese,
mayonnaise, ground black pepper - to taste.
Preparation:
Remove juice, seeds and some of the pulp from the tomatoes. Rub the removed pulp through a sieve and mix with finely chopped boiled cod and pineapple. Season the mixture with salt and pepper, add mayonnaise and stir. Fill the prepared tomatoes with the filling, sprinkle with grated cheese, place on a baking sheet and place in an oven preheated to 180°C for 15-20 minutes.
Baked tomatoes with chicken and cheese
Ingredients:
6-7 fresh tomatoes,
400-450 g chicken fillet,
1 onion,
100-150 g hard cheese,
mayonnaise, herbs, salt, ground black pepper - to taste.
Preparation:
Cut the tops off the tomatoes and carefully remove the core. Cut the chicken fillet into small pieces and fry together with chopped onion in a frying pan with vegetable oil until cooked. Salt and pepper to taste. Grate the cheese on a fine grater. Place the chicken fried with onions in the tomatoes, pour over the mayonnaise, and top with cheese. Place the tomatoes in a greased baking dish or baking sheet and bake in an oven preheated to 200°C for about 15 minutes.
Tomatoes with quail eggs, cheese and arugula “Appetizing”
Ingredients:
6 small tomatoes,
6 quail eggs,
50 g cheese,
arugula, salt, ground black pepper - to taste.
Preparation:
Grate the cheese on a fine grater, finely chop the arugula. Cut off the tops of the tomatoes and scoop out the pulp. Place the tomatoes in a greased baking dish. Beat a quail egg into each, add a little arugula, salt, pepper and sprinkle with grated cheese. Place the pan in the oven, preheated to 180°C, and bake the tomatoes for 15-20 minutes.
Baked tomatoes with zucchini and cheese
Ingredients:
6 tomatoes
1.5 zucchini,
200 g mozzarella.
2 onions.
5 cloves of garlic.
3 tbsp. sour cream,
2 tbsp. vegetable oil.
1 tsp dill greens.
salt - to taste.
Preparation:
Peel the zucchini, onion and garlic, finely chop and fry in a frying pan with vegetable oil over medium heat. Add sour cream, salt, dill and simmer over medium heat. Cut off the tops of the tomatoes, remove the pulp, chop it and add to the zucchini mass, stir and simmer for another 10 minutes over medium heat. Fill the tomatoes with the filling, place on a baking sheet, and cover each tomato with mozzarella slices. Place the baking sheet in the oven and bake the tomatoes for 10 minutes at 200°C.
Tomatoes baked in cream under a cheese crust
Ingredients:
6 large tomatoes,
3-5 tbsp. finely grated cheese,
300 g heavy cream,
2 sprigs of mint,
a pinch of sugar
salt, ground black pepper - to taste.
Preparation:
Cut the tomatoes crosswise, scald with boiling water and immediately plunge into ice water. Remove the skin and cut the tomatoes into slices. Place them on a paper towel to remove excess liquid. Place mint sprigs in another saucepan, pour cream over them, and bring to a boil over medium heat. Then, reducing the heat, simmer the cream until reduced in volume by half. Place tomato slices slightly overlapping in a greased baking dish, sprinkle with salt, pepper and sugar. Strain the cream through a sieve directly onto the tomatoes, sprinkle with cheese and place in an oven preheated to 180°C for 15 minutes until golden brown. Serve directly in the baking dish.
Tomatoes with mushrooms, nutmeg and Secret cheese
Ingredients:
8 tomatoes
250 g champignons,
3 eggs,
100-150 g cheese,
1 onion,
2 cloves of garlic,
3 slices of white bread,
½ cup 20% cream,
parsley, salt, pepper, nutmeg - to taste.
Preparation:
Finely chop the onion and fry it in butter, adding chopped garlic, parsley and mushrooms. Fry everything for 5 minutes. Then pour in the cream and simmer a little, seasoning with spices. Cut the bread into cubes and fry. Place crackers, eggs and ⅔ grated cheese into the mushroom mixture. Salt, pepper and add nutmeg. Remove the pulp from the tomatoes by cutting off the top. Fill the prepared tomatoes with this filling, place them on a greased baking sheet, sprinkle the remaining cheese on top and bake in the oven for 20-25 minutes at 200°C. Garnish the finished dish with parsley sprigs.
Baked tomatoes stuffed with milk sauce and cheese
Ingredients:
1 kg of tomatoes,
4 tbsp. flour,
½ cup milk,
150-200 g hard cheese,
2 eggs,
4 tbsp. fat
parsley, salt, ground black pepper - to taste.
Preparation:
Cut off the tops of the tomatoes and scoop out the pulp. Lightly fry the flour and fat in a frying pan, then, stirring constantly, pour in the milk and heat until smooth. Add chopped tomato pulp and ground black pepper to the resulting sauce, heat the mixture for 8-10 minutes over low heat. Remove the frying pan from the heat, add the finely grated cheese, salt, add chopped parsley and beaten yolks, stir and finally carefully fold in the whipped whites into the mixture. Fill the tomatoes with sauce, place on a greased baking sheet, pour over the remaining sauce and bake in the oven for 20-25 minutes at 180°C.
Spice up your summer dinners with our no-fuss recipes. And have no doubt, these will appeal to both your loved ones and the guests who drop by.
Bon appetit!
Larisa Shuftaykina
Oven baked tomatoes in Italian - an unusual but tasty dish for us. To prepare it, we need creamy tomatoes with dense pulp. If there is no cream, take another variety for canning, the main thing is that the walls are thick and meaty. For 1 kg of tomatoes, take a few cloves of garlic, a couple of tablespoons of dried oregano, 3-4 tablespoons of olive oil, and salt.
Wash the tomatoes and dry them with a towel. Cut in half lengthwise and remove the seeds. You should get some kind of boats from the halves. Salt them and place in a colander over a bowl to drain the juice.
After 15 minutes, grease the baking sheet with oil and place the halves on it. Sprinkle them with a mixture of oregano and garlic on top and place in the oven preheated to 180 degrees. Baking time depends on your oven and is 15-20 minutes. The tomatoes should not burn or dry out. When they are ready, place them on a plate and let cool. Baked ones are served as a side dish for meat or fish, and can also be used on their own with crackers and white wine.
Stuffed tomatoes baked in the oven known to everyone. This is an excellent snack, and there are a lot of recipes for their preparation, because the filling is used in a wide variety. Tomatoes can be prepared for stuffing in different ways. The simplest one: place washed medium-sized tomatoes with the top up and cut in half, each half in half again, without cutting completely, so that the fruit can be opened like a fan. Now you can put the filling between the slices, after lightly salting them. For example:
1.Grate hard cheese and mix with garlic squeezed through a garlic press. If desired, you can add a little mayonnaise or sour cream to this mixture, then it will not crumble. Place the tomatoes on a baking sheet greased with vegetable oil and place in an oven preheated to 180 degrees for 10-15 minutes.
2. Add finely chopped onion, garlic, black pepper and other spices to taste to the minced meat, mix well. If the minced meat is lean and too dry, add a little cream to it. Place the minced meat between tomato slices and bake.
If you use a deep enough baking dish, you can pour the sauce on top of the tomatoes. For it, grind the tomato cores with a blender and simmer in a frying pan with sautéed onions and spices.
Whole oven-baked tomatoes are prepared differently. The tops of washed tomatoes are cut off. The seeds are removed with a teaspoon or knife. The tomatoes are lightly salted from the inside and turned over on a plate with the hole facing down to remove excess juice. Prepare the filling, fill the tomato cups with it and place them on a baking tray. You can cover the tomato with the top. There are a lot of filling options.
1. Spinach 300g, walnuts 5 pcs., hard cheese 160g, medium-sized tomatoes 1kg, salt, black pepper, garlic to taste, butter for stewing 10-15g. Fry finely chopped spinach in a frying pan with butter until soft. Chop the nuts with a knife or crush with a rolling pin. Finely chop the garlic. Add nuts and garlic to the pan and simmer for a couple more minutes. Salt, pepper, cool slightly. Add grated cheese to the warm filling and stir. Stuff the prepared tomatoes, cover with the tops and bake for 15-20 minutes at 180 degrees.
2. For 1 kg of tomatoes, 1 medium-sized eggplant, 100g onion, garlic, salt, spices to taste, 2 tbsp sour cream. spoons, hard cheese 100g, mayonnaise. Grease the eggplant with vegetable oil and bake in the oven until soft (must be pierced with a match). When it cools down, peel and chop with a knife. Cut the onion into quarter rings and sauté in vegetable oil, add chopped tomato cores to it and simmer. Mix eggplant, fried onion, add salt, spices, chopped garlic, sour cream. Stuff the tomatoes, squeeze a little mayonnaise on top, sprinkle grated cheese on top and place in an oven preheated to 180 degrees for 20-25 minutes.
3.Tomatoes 3 pcs. 3 fresh chicken eggs, salt, ground black pepper, fresh herbs to taste, fat. Peel the tomatoes, add salt and pepper from the inside and carefully pour the egg into the resulting container. Lightly salt the top, place in a greased frying pan and place in a preheated oven. Temperature about 180 degrees, baking time 20-25 minutes. Serve with fresh herbs.
4.Tomatoes 6 pcs., chicken liver 250 g, 1 onion, cream 2-3 tbsp. spoons, 1 chicken egg, salt, pepper to taste, vegetable oil. Cut the chicken liver into 3-4 slices each. Sauté the onion in vegetable oil, add the liver, salt and pepper and fry over medium heat until tender. Chicken liver is fried quickly. As soon as the blood stops coming out, it is ready. Finely chop the fried liver slices. Beat the egg, add cream, salt, pepper, mix. Season the liver with this mixture and stuff the prepared tomatoes. Chop the center of the tomatoes and fry with the remaining finely chopped onion. Place the tomatoes in a mold, pour over tomato sauce and bake in the oven for 20-25 minutes. Serve with sour cream and fresh herbs.
Cherry tomatoes baked in the oven
Cherry tomatoes baked in the oven– An excellent side dish for meat, fish or steamed vegetables. Wash, dry and cut the tops crosswise. Cut the garlic into thin slices. Pour spices into a bowl or mortar: dried oregano, basil, thyme and add a little olive oil, grind thoroughly.
Then pour in vinegar (preferably balsamic) or lemon juice and soy sauce, add honey. Mix everything thoroughly. Stuff the cherry tomatoes with garlic slices, place them in a baking dish and pour over the sauce. Place the mold in a preheated oven. Bake the tomatoes until softened, about 20 minutes. For 300g cherry tomatoes, take a head of garlic, for the sauce: 2 tbsp honey. spoons, vinegar or lemon juice 1 tbsp. spoon, soy sauce 2-3 tbsp. spoons, butter 2 tbsp. spoons, dry spices 0.5 teaspoon. The proportions for the sauce can be changed according to your taste.
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 turn out 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.
Below we will share the most interesting recipes for baked tomatoes in the oven, among which everyone can find their favorite.
Baked tomatoes, this dish is used as food for diets, as it is a whole, satisfying dish. With tomatoes baked in the oven you will fight fat deposits. Afteryou can show off your thighs and buttocks.
Recipes for baked tomatoes with cheese in the oven - delicious and very simple.
Oven-baked tomatoes are not only tasty, but also very healthy. This method of preparing food will especially appeal to people watching their weight. 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 turn out satisfying and healthy.
Baked tomatoes with cheese in the oven - general cooking principles
To prepare baked tomatoes with cheese in the oven, you need to use only ripe tomatoes. Unripe fruits may have a slight bitterness, which will affect the final taste of the dish. As for the variety, any tomatoes are suitable, from classic pink, yellow, red, to exotic black. It is better to choose dense fruits that are easier to cut. The skin is usually not removed from tomatoes, since it is thanks to the top film that the pieces hold their shape.
Tomatoes are usually cut into circles, halves, or the top is cut off and the insides are removed for filling. You need to work with tomatoes only with sharp knives.
You can use any cheese for cooking; most often, hard cheese is used in recipes, as it gives an appetizing crust. Usually the product is grated or sliced. The cheese is always placed on top or inside the tomatoes.
You can also add any spices, herbs, or additional products to your dishes. They go well with eggs, meat, mushrooms, milk, sour cream, cereals and various vegetables.
Tomatoes baked in the oven with cheese
Tomatoes and cheese are an ideal combination, the strength of which is confirmed by a whole host of classic Italian dishes. Our variation of the dish will be extremely simple and minimalistic.
Ingredients:
- tomatoes - 4 pcs.;
- grated parmesan - 65 g;
- dried oregano - 1 teaspoon;
- olive oil - 35 ml.
Preparation
Divide the tomatoes into thick slices (about a couple of centimeters thick) and place on a lined baking sheet. Sprinkle the tomatoes with salt and pepper, grated Parmesan (or other spicy cheese), and oregano. Sprinkle the tomatoes with olive oil and place in an oven preheated to 220 degrees for 15 minutes.
Tomatoes stuffed with minced meat, baked in the oven
By analogy with peppers, tomatoes can be stuffed with a variety of minced beef or poultry. In the following recipe we will focus on the latter option.
Ingredients:
- tomatoes - 8 pcs.;
- a handful of bread crumbs;
- garlic - 2 cloves;
- a handful of parsley and basil;
- a pinch of dried thyme;
- minced chicken - 380 g;
- grated parmesan - 35 g.
Preparation
Using a small knife, remove the stem from the tomatoes and cut out the flesh. Grind a couple of garlic cloves into a puree along with a pinch of salt. Chop the greens. Mix the meat with herbs, thyme, Parmesan and garlic paste. Add bread crumbs to the minced meat and fill the cavities in the tomatoes with the mixture. Stuffed tomatoes baked in the oven are cooked at 190 degrees for about half an hour.
How to bake whole tomatoes and peppers in the oven?
A base of baked tomatoes and peppers can be not only a tasty base for sauce, but also an excellent side dish for both meat and fish dishes. If you decide to try preparing such a vegetable side dish, then leave the tomatoes whole so that they retain maximum sweetness and juiciness.
Ingredients:
- cream tomatoes - 440 g;
- rosemary sprigs - 2 pcs.;
- sweet pepper - 430 g;
- olive oil - 35 ml.
Preparation
Place the tomatoes whole on a baking sheet along with slices of peeled sweet pepper. Drizzle the vegetables with oil, salt and add whole sprigs of rosemary for flavor. Bake vegetables at 210 degrees for half an hour.
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.
Cooking tomatoes 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:
- Wash the tomatoes and cut into several pieces. 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.
- 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.
- Sprinkle the tomatoes with seasonings and place chopped garlic on top - it will add piquancy to our dish.
- 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.
- 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. 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 :). Bon appetit!
Oven baked tomatoes recipe
For a vegetarian version of the dish, you can prepare tomatoes with vegetable filling and Provençal herbs. The filling includes sweet onions, zucchini and eggplant, but you can vary the mixture to suit your preferences and season.
Ingredients:
- olive oil - 45 ml;
- onions - 115 g;
- eggplants - 260 g;
- zucchini - 320 g;
- garlic - 2 cloves;
- thyme - 2 sprigs;
- large tomatoes - 4 pcs.;
- grated hard cheese - 55 g;
- mozzarella - 95 g.
Preparation
Sauté the eggplant, zucchini and onion cubes together until the mixture is soft. Remove the juicy cores with seeds from the tomatoes without touching the walls of the fruit. Combine the vegetable mixture with thyme, garlic puree and grated soft mozzarella cheese. Fill the cavities in the tomatoes with the mixture and sprinkle with Parmesan cheese. Bake the tomatoes for 20-25 minutes, and then serve immediately, until the cheese has time to harden and retain its viscousness. For textural variety, a couple of minutes before the end of cooking, the surface of the tomatoes can be sprinkled with bread crumbs.
Baked tomatoes with cheese in the oven “Cheese Holiday”
A very interesting and satisfying recipe. To prepare baked tomatoes with cheese in the oven, in addition to the main ingredients, you will also need bacon and croutons. The appetizer turns out to be quite satisfying, and pre-frying the ingredients makes it very flavorful.
Ingredients
0.8 kg of tomatoes;
0.2 kg of white bread or loaf;
100 gr. fresh bacon;
0.25 kg cheese;
100 ml broth;
Preparation
1. Chop the bacon into cubes, place in a frying pan and fry until fat appears.
2. Cut the bread into cubes and add it to the bacon. Fry everything together, don’t forget to stir. As soon as the crackers are slightly golden, remove from heat and cool.
3. Cut off the top of the tomatoes and remove the pulp.
4. Grind the cheese, mix with crackers and bacon, salt, add any spices to taste, then mix the tomato pulp.
5. Fill the tomatoes with the prepared mixture, put them in a mold, fill them with broth and bake for half an hour in the oven.
Recipe: Baked tomatoes with cheese in the oven “Bliss”
Another option for stuffed vegetables. The method is lightweight; instead of toasted bread, ready-made breadcrumbs are used. You will also need a little garlic and sour cream.
Ingredients
7 tomatoes;
A glass of grated cheese;
0.1 kg breadcrumbs;
0.1 kg sour cream;
3−4 cloves of garlic;
Any spices.
Preparation
1. Cut off the top of the tomatoes and remove the insides, as in the previous recipe.
2. Mix cheese, sour cream, breadcrumbs and chopped garlic. Add salt to taste.
3. Stuff the tomatoes, put the chopped tomato insides on top, and pour in the released juice.
4. Place in a mold and bake for 20 minutes at medium temperature.
Recipe - Baked tomatoes with cheese in the oven “Rice gnomes”
Hearty and aromatic baked tomatoes with cheese in the oven, which taste like vegetable cabbage rolls. For cooking, use regular white rice; you can take round, long, or even chopped rice.
Ingredients
3 tbsp. spoons of dry rice;
5 tomatoes;
0.1 kg cheese;
2 spoons of soy sauce;
Bulb;
50 gr. drain oils;
50 gr. sour cream;
Preparation
1. Cook the rice in salted water and drain the liquid.
2. Remove the insides and seeds from the tomatoes.
3. Finely chop the onion, fry in a frying pan, add the tomato cores and simmer for 5 minutes.
4. Combine onion, rice, add soy sauce, sour cream, spices to taste.
5. Stuff the prepared tomatoes and bake for 15 minutes.
6. Take them out of the oven, put grated cheese in each and cook for another 5 minutes. Serve hot.
Recipe - Baked tomatoes with cheese in the oven “Sytnenkie with ham”
A very beautiful and aromatic snack, which is also great for breakfast. Baked tomatoes with cheese in the oven according to this recipe are best made from large fruits so that a sufficient amount of filling can fit.
Ingredients
4−5 tomatoes;
Cheese 0.17 kg;
1 pickled cucumber;
100 gr. ham;
spoon of mayonnaise;
Dried herbs.
Preparation
1. Turn the ham into small cubes, also pickles. If it has a hard skin, then it can be cut off.
2. Add dried herbs, you can use any. Add mayonnaise and mix the filling.
3. Cut the tomatoes into thick rings, preferably at least 1 cm. Place on a greased baking sheet; you can use a silicone mat.
4. Place a little filling on each circle and distribute it all equally.
5. Grind the cheese and sprinkle each tomato circle.
6. Bake for 5-10 minutes until a cheese crust appears. These tomatoes can also be cooked in the microwave.
Recipe - Baked tomatoes with cheese in the oven “For guests”
You can make a spectacular accordion-shaped appetizer from tomatoes, very simply and quickly. She will help out if guests are already on the doorstep. In addition to the main products, for baked tomatoes with cheese in the oven you will need parsley and slices of salami, but you can do it without sausage, it also turns out delicious. We take all products in arbitrary quantities.
Ingredients
Large tomatoes;
Hard cheese;
Sausage;
Parsley.
Preparation
1. Cut the tomatoes into slices, but not completely. It should look like an accordion. We make each cut approximately 0.5 cm from the other.
2. Cut the cheese into thin slices and cut the ham into circles.
3. Place a slice of cheese and ham in each cut. If desired, you can alternate the ingredients and put one product in each cut.
4. Divide the parsley into leaves, you can simply cut it and also put a little inside the tomato.
5. Bake the accordions in the oven for literally 7-10 minutes until the cheese melts.
Recipe – Baked tomatoes with cheese in the oven “Secret”
This dish cannot be called simple, as it contains mushrooms that require preliminary preparation. But on the other hand, these baked tomatoes with cheese in the oven will surprise you with their filling and will definitely delight you with their taste. We will use ordinary champignons, and nutmeg will add zest to the dish.
Ingredients
8−10 identical tomatoes;
0.25 kg of mushrooms;
200 gr. cheese;
Bulb;
Garlic clove;
A little oil;
0.1 kg sour cream (you can use cream);
Ground nutmeg.
Preparation
1. Chop the mushrooms into thin slices and fry in a frying pan with oil for 5 minutes.
2. Chop the onion into cubes, add it to the mushrooms and cook together. Finally add salt and nutmeg. Let the filling cool.
3. Cut off the cap of the tomatoes, remove the insides and place on a baking sheet or in a mold.
4. Spread the mushroom filling equally.
5. Add a teaspoon of sour cream.
6. Grate the cheese and add the filling to each tomato.
7. Bake for 20 minutes at 200°C. We decorate the finished surprise tomatoes with parsley.
Recipe - Baked tomatoes with cheese in the oven “Creamy”
The special feature of this recipe is the milk sauce, which is added inside each tomato with cheese and then baked. The filling is tender, quite thick and has a pronounced taste of creamy cheese.
Ingredients
30 gr. oils;
4 tablespoons flour;
1 kg of tomatoes;
0.2 kg cheese;
150 ml milk;
Black pepper, salt.
Preparation
1. Prepare tomatoes for filling in the standard way, set aside.
2. Pour oil into a frying pan and fry the wheat flour until creamy. It is important that it does not burn, so stir continuously.
3. Pour in milk in a thin stream, cook until melted and turn off the heat. Let cool.
4. Three cheeses, mix with cooled milk sauce.
5. Separately beat the whites and grind the yolks.
6. Add the yolks to the cheese sauce, add pepper, salt, mix vigorously.
7. Carefully fold in the whipped whites.
8. Fill the tomatoes with the resulting sauce and bake for 25 minutes in the oven at 180°C.
Delicious recipe - Baked tomatoes with cheese in the oven “Sunny Italy”
Ideally, Italian mozzarella is used for this recipe, but it will be delicious with any other. The dish is quite spicy and aromatic, as a mixture of aromatic Italian herbs is used.
Ingredients
5 tomatoes;
50 gr. pitted olives;
0.15 kg cheese;
1 tsp. Italian mixture of herbs;
1 tbsp. l. oils;
If you don’t have Italian spices, you can mix any dried herbs yourself, add allspice, cloves, and coriander to taste. You can simply use your favorite seasoning.
Preparation
1. Chop the tomatoes into rings, place them in a greased pan, slightly overlapping. Sprinkle with vegetable oil.
2. Cut the olives into slices, sprinkle with tomato slices.
3. Sprinkle everything together with salt and aromatic spices.
4. Now comes a layer of grated cheese.
5. Bake until golden brown.
Baked tomatoes with cheese in the oven - useful tips and tricks
When stuffing tomatoes, you need to remove the pulp, but do not throw it away. You can put it in a container, put it in the refrigerator and then use it in any dishes. If there is a lot of pulp, you can boil it in a saucepan; in this form it will remain suitable for much longer.
When baking tomato halves, there is no need to remove the attachment point to the stem. If you want it so much, then it’s better to carefully cut it off in the finished dish. And if the shape of the tomato is disrupted, the juice will leak out and the dish will not be as tasty.
If the halves of tomatoes roll around on the baking sheet and do not want to stand, then you need to cut off a small plate from the opposite side or choose a shape in which the tomatoes will be in close contact with each other.
Baked tomatoes with cheese in the oven are much more flavorful if you use dried herbs instead of fresh leaves.
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