Tomatoes are very rich in organic acids, vitamins B, K, C, iron, fluoride and other trace elements. In addition, in tomatoes after heat treatment, the content of lycopene, the strongest antioxidant and oncoprotector, doubles.
Tomatoes stuffed with cottage cheese
Wash small tomatoes (15 pcs.) And cut them crosswise, then carefully remove the core to form a tulip-shaped cup.
Whip 100 g of cottage cheese with sour cream or milk to make a viscous thick mass. Season with salt, add crushed garlic, tomato pulp and chopped herbs. Stir everything well and stuff the cut tomatoes.
Baked tomatoes with mushrooms
Wash the tomatoes (10 pcs), cut off the top and gently remove some of the pulp with a spoon. Chop finely and fry 2 onions over low heat under the lid, add finely chopped mushrooms (500 g), chopped pulp cut from tomatoes, chopped parsley, crushed garlic and simmer until tender. Add salt and sugar to taste.
Stuff the tomatoes with mushroom filling, sprinkle with grated cheese mixed with crushed breadcrumbs, drizzle with melted butter and bake in the oven. Serve ready-made tomatoes with sour cream.
Tomato soufflé
Pour 0.5 kg of tomatoes over with boiling water and peel, then finely chop and simmer over low heat under a lid in their own juice until thickened.
Lightly fry a teaspoon of flour in butter, mix with 100 g of hot milk, stirring thoroughly so that there are no lumps, and cook for 10-15 minutes on very low heat, stirring all the time. Season with salt to taste.
Beat the stewed tomatoes with a blender, add 50 g of butter, 50 g of grated cheese, 4 raw yolks, salt and sugar to taste and mix well. Whisk the whites separately into a firm foam that does not fall off the whisk and add to the tomato paste. Stir gently, from top to bottom, so that the proteins do not fall off.
Grease a frying pan with fat, put a layer of tomato mass, then a layer of boiled pasta (100 g) and again a layer of tomato mass. Smooth the top, sprinkle with grated cheese and bake in the oven.
