Tomatoes are the perfect addition to oven-baked meat. Vegetables make the finished dish juicier and more original in taste. Tomatoes can be used not only fresh, but also frozen.
French meat
Ingredients:
- pork tenderloin - half a kilo;
- potatoes - half a kilo;
- hard cheese - 130-150 g;
- medium ripe tomatoes - 3-4 pcs.;
- white onion - 2 pcs.;
- classic mayonnaise - 1 full glass;
- garlic - 3-4 cloves;
- salt, fresh herbs, spices, oil - to taste.
Chop the tenderloin into small portions. Beat each one well. Rub with salt and pepper. Clay wrap will help protect kitchen walls from meat splashes in the process.
To prepare the sauce, add chopped garlic and chopped fresh herbs to classic mayonnaise. You can use any green tea - dill, parsley, cilantro. Then add your favorite spices. It is convenient to choose ready-made pork mix.
Cut the potatoes, tomatoes into thin slices. Chop the onion into rings / half rings. Drizzle vegetables with oil, salt. You can also add spices to potatoes and tomatoes.
Put the potatoes in one layer in an oiled dish. Cover generously with sauce. Spread the onions and tomatoes on top. And on them - meat. Smear everything again with sauce and cover with the remaining potatoes. Cook the dish for 35-45 minutes at 210 degrees.
Remove the dish from the oven and cover generously with grated cheese. Continue baking for another quarter of an hour.
Stuffed tomatoes "Golden apples"
Ingredients:
- ripe tomatoes of medium size - 12 pcs.;
- beef - 300-350 g;
- onion - 2 heads;
- garlic - 3 cloves;
- dry rice - 4 tbsp. l.;
- shredded cheese - 60-70 g;
- sour cream - 1/3 tbsp.;
- salt, spices, oil, parsley to taste.
Preparation:
Tomatoes must be taken strong whole without any damage. Rinse and dry vegetables. Cut off the tops from the tomatoes (do not throw them away!). Take out the entire soft core with a teaspoon with a sharp tip. If the vegetables are not standing well, then you need to cut off their bottoms slightly. This will add stability to the tomatoes. In this case, you cannot cut through the tomatoes, otherwise the filling will flow out of them when baking.
Finely rub one onion and all the garlic. Pass the meat through a meat grinder or kill with a blender. Beef must be taken without veins and films - only clean pulp. Salt the meat, sprinkle with any spices.
Cut the cores extracted from the tomatoes with a blender. The result is a homemade thick pasta. Cook the rice until cooked in salted water. Cool down.
Finely chop the remaining onion and fry in any fat. Add meat to it. Fry the ingredients together until the beef is almost done.
Combine fried foods with chopped onions and garlic, pasta, cooled cereals, chopped parsley and sour cream. The result is a juicy, aromatic meat filling for tomatoes.
Put the tomato blanks on a baking sheet greased with a thin layer of any oil. Fill them with meat and vegetable filling. Close with the tops left. Put the workpieces in an oven preheated to medium temperature. Cook for half an hour.
Serve the resulting stuffed vegetables with a side dish or as an independent dish. A salad of fresh cucumbers, "Peking" and sweet canned corn will complement them well.
German pork with white wine
Ingredients:
- pork pulp - 700-750 g;
- sweet and sour apples - 4-5 pcs.;
- ripe juicy tomatoes - 4-5 pcs.;
- onions - 6 small heads;
- ghee - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- salt, spices - to taste;
- dry white wine - 130-150 ml;
- flour - 1 tbsp. l.;
- chopped parsley - 2 tbsp. l.
Preparation:
Cut the tomatoes into thin slices. Onions - in rings. Chop the apples straight with the peel into slices. Cut them into a core with seeds. Combine tomatoes and apples, sprinkle with sugar.
Heat 2 tbsp in a cast-iron skillet. l. oils. Fry half of the very finely chopped onion in melted fat. Immediately transfer the frying to an ovenproof dish. Distribute half of the fruits and vegetables mixed with sugar into the container.
Coarsely chop the meat. Mix with salt and spices. The pulp should be free of films, veins and large inclusions of fat. Roll the resulting pieces in flour, fry in the remaining ghee until an appetizing crust appears.
Also send the prepared meat to the mold. Cover it with the remaining vegetables and fruits - including the rest of the onion cubes. Fill the mold with all the contents with white wine. Put it in the oven, preheated to 190-200 degrees. Cook the treat for 45-60 minutes.
Cover the resulting dish with fresh herbs. Serve boiled potatoes with butter and garlic as a garnish.
Curly pasta with turkey and tomatoes
Ingredients:
- curly pasta - 2, 5 tbsp.;
- turkey kupat without skin - 430-450 g;
- red onion, cut into small cubes - 1 head;
- sweet bell pepper - 1 pod;
- canned tomatoes - 400-450 g;
- chicken broth - ½ l.;
- peeled and chopped garlic - 2 tbsp. l.;
- dried basil, tarragon - 2 tsp;
- cayenne pepper - ¼ tsp;
- sifted flour - ¼ st.;
- low fat milk - ½ tbsp.;
- chopped cheddar cheese and parmesan - 1/3 tbsp each
Preparation:
Cook pasta until cooked through, after reading the instructions on the package. "Shells" and "bows" look very nice in such a dish.
Send the skinless kupat to a slightly oiled heat-resistant frying pan. Pour all the spices, salt, red onion cubes and green pepper cubes to them. Fry the ingredients together until the meat turns pink. After that, drain the released liquid from the pan, replace it with broth. Add tomato slices, chopped garlic, all spices.
Separately combine milk with sifted flour. Beat the components with a whisk until even the smallest lumps disappear in the liquid. Pour the resulting mixture into a skillet with grilled meat. After boiling the liquid, cook the contents of the container until it thickens. This will take 4-6 minutes. After that, remove the pan from the stove, add pasta to it. Mix everything, cover it with grated cheese of two types and send it to the oven at medium temperature for about a quarter of an hour.
Arrange the finished treat on portioned plates. You can decorate it with herbs, grated Parmesan, slices of olives and olives.
Meat with tomatoes and Bechamel sauce
Ingredients:
- any meat - 200-250 g;
- potatoes - 2 large tubers;
- tomatoes and onions - 1 pc.;
- butter - 50-70 g;
- hard / semi-hard cheese - 50-60 g;
- milk - 1 full glass;
- flour - 1 tbsp. l.;
- salt and aromatic herbs to taste.
Preparation:
Send the peeled potatoes to a bowl of water. Leave on for 30-40 minutes. Drain the liquid and dry the tubers. This procedure is necessary to remove excess starch from the vegetable. Cut the prepared potatoes into medium cubes.
Chop the onion into small cubes. Chop the meat into random pieces. Put all the prepared ingredients in a common bowl, sprinkle with salt and herbs, mix well.
Cut the tomatoes into slices. Grind the cheese using a grater with the largest divisions.
For the sauce, melt all the butter in a small skillet. When it melts, pour flour into the fat. Fry the flour a little, mix the ingredients well in the process with a spatula. It should be slightly gilded, but not burned out. Pour in cold milk. Add a little bit of salt. Cook the sauce until thick and stirring.
Send meat with potatoes and onions to a heat-resistant form. Cover with sauce. Put the tomatoes last and cover the food with cheese. Tighten everything with foil. Cook the dish in the oven at 180-190 degrees for about an hour. For the last 10-12 minutes, you need to bake the treat without covering. Then it will be covered with a light appetizing crust. This simple recipe will allow you to prepare an interesting restaurant dish at home.
Rabbit medallions with tomatoes
Ingredients:
- rabbit fillet - 730-750 g;
- fresh mushrooms - 230-250 g;
- cheese - 80-100 g;
- yesterday's wheat bread - 10 slices;
- flour - 60 g;
- milk - 2 full glasses;
- butter - 5-6 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- lime / lemon juice - 2 tbsp. l.;
- salt, seasonings - to taste.
Preparation:
Rinse the rabbit meat and cut into medium slices. Each slightly beat off. The main thing is not to overdo it and not to disturb the structure of the meat. Pour flour and salt into a flat plate. Roll each prepared slice in the resulting change. Dip the prepared rabbit pieces into a skillet with heated oil. Fry them on both sides until golden brown. Place the meat in a baking dish along with some of the fat in which it was cooked.
Heat the butter (about half) in a separate small skillet. Pour sifted flour into it. Fry it lightly. The flour should turn creamy, but not brown. Pour hot milk over the contents of a small skillet and stir very quickly with a whisk. Even small lumps should not remain in the container. If the sauce still could not be made homogeneous, it should simply be filtered through a sieve immediately after boiling. Pour the meat into the mold.
Send the container with all the contents to the oven preheated to 180-190 degrees. The meat should be completely softened and soaked in the sauce.
Fry slices of bread in the melted remaining butter. In the remaining fat, cook the mushroom pieces until golden brown. Season with salt and sprinkle. Champignons are best suited for this recipe.
Put the prepared croutons in a fireproof dish with low sides. Spread pieces of meat with sauce and mushrooms on top of them. Pour lemon juice over everything, sprinkle with grated cheese. Continue cooking in the oven for about a quarter of an hour.
Pork with tomatoes and pepper "Grand"
Ingredients:
- meat fillet - half a kilo;
- carrots and onions - 2 pcs.;
- sweet bell pepper - 1 pod;
- frozen tomatoes - 3-4 pcs.;
- ketchup - 2 tbsp. l.;
- salt, oil, spices - to taste.
Preparation:
First, cut all the meat into long thick strips or medium pieces. Season with pepper, salt and fry in any oil until half cooked.
Coarsely chop all vegetables (except tomatoes). Pour them into the meat. Fry the ingredients together for a couple of minutes.
Transfer the contents of the pan to a baking dish. Send tomato slices there. Pour in a small amount of water with ketchup dissolved in it. Taste the mass and add salt and spices. A little sugar can be added if desired.
Transfer the mold to the oven and cook on medium heat for a little less than half an hour. During this time, the meat should become soft and tender. An ideal side dish for such a treat is mashed potatoes with cream. Before serving, garnish each portion of the dish with chopped herbs.
