Sometimes the simplest things can be the best at the same time. An appetizer like stuffed tomatoes is one of those things. There can be absolutely any filling - meat, vegetable, fish, boiled rice - it all depends on your taste.
It is necessary
-
- For the tomato stuffed with cheese:
- 4 medium tomatoes
- 1/4 cup bread crumbs
- 2 tbsp melted butter
- 8 basil leaves
- 1/2 cup of any grated cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- parsley - for decoration.
- For baked stuffed tomatoes:
- 6 strips of bacon
- 6 medium tomatoes
- 85 g finely chopped green pepper
- 50 g toast
- salt and black pepper - to taste
- sprigs of parsley - for decoration.
- For Greek stuffed tomatoes:
- 6 large hard tomatoes
- 1 small zucchini, minced
- salt
- 3 tbsp olive oil
- 1-2 cloves of garlic (minced)
- 1/4 cup finely chopped mint
- 2 tbsp finely chopped parsley or dill
- 1/2 cup rice
- ground black pepper.
- For tomato
- stuffed with cheese and herbs:
- 6 large ripe tomatoes
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped oregano
- 1/2 tablespoon thyme
- 1 cup grated hard cheese
- ground black pepper - to taste
- olive oil.
Instructions
Step 1
Cheese Stuffed Tomatoes Cut the tops off the tomato and carefully remove the core. Mix separately the bread crumbs, butter, basil, salt and pepper. Then add grated cheese and tomato pulp. Fill each tomato with the resulting filling, wrap with foil and place in an oven preheated to 200 degrees for 10-15 minutes so that the cheese is completely melted. Decorate the finished dish with parsley and serve hot.
Step 2
Baked Stuffed Tomatoes Fry the bacon over medium heat until brown. Dry and chop finely. Cut off the tops of the tomato and carefully remove the pulp. Stir in chopped bacon, green pepper, cheese, croutons, salt and pepper. Fill the tomatoes with the mixture. Place the stuffed tomatoes in an oven preheated to 180 degrees for 20-25 minutes. Garnish with a sprig of parsley when serving.
Step 3
Greek Stuffed Tomatoes Prepare the tomatoes by cutting off the tops of the tomato and carefully removing the pulp. Chop the zucchini, stir with plenty of salt and let sit for 10 minutes. Then squeeze well and place together with the pulp of the tomatoes in a saucepan. Add garlic, mint, parsley or dill there, and rice. Season generously with salt and pepper. Mix with 2 tablespoons. olive oil and let sit for 30 minutes. Preheat oven to 180 degrees. Place the tomatoes on a greased baking sheet. Fill them to the top with the prepared filling and cover with the previously cut tops of the tomato on top. Bake for 45 minutes. Serve the stuffed tomatoes warm.
Step 4
Cheese and Herb Stuffed Tomatoes: Combine herbs, tomato pulp, bread crumbs, cheese and black pepper. You can also add 1/2 tbsp. olive oil for flavor. Stir all ingredients thoroughly. Stuff the tomatoes with the resulting mass. Season with a little olive oil on top. Cook in a preheated 180 degree oven for 20 minutes.
