The end of summer - the beginning of autumn - this is the time for harvesting. By this time, strong tomatoes have ripened in the summer cottages, which means that it is worth starting to create tasty and healthy preparations for the winter. But before you roll juicy tomatoes into a jar, prepare an autumn dish - tomatoes stuffed with garlic and cheese. This simple and hearty appetizer will suit both everyday and festive tables. Its beautiful design, as well as delicate and piquant taste will certainly delight your guests and households.
Tomatoes stuffed with cheese and garlic: a recipe
To make tomatoes stuffed with cheese and garlic, you will need:
- 800 grams of tomatoes;
- 120 grams of hard cheese;
- 1 slice (50 grams) of butter;
- 2-3 cloves of garlic;
- 60 grams of sour cream;
- 30 grams of lemon juice;
- 10 grams of greens;
- a pinch of salt;
- a pinch of ground black pepper.
You will need small round tomatoes that are roughly the same shape. The fruits must be firm, firm, so that they are not damaged during the cleaning process.
Gently cut off the tops of the washed tomatoes, then carefully remove the juicy pulp from the fruit with a teaspoon. Sprinkle the resulting molds with a little salt and turn them over to free the juice from the tomatoes. Then rinse and dry the herbs. Grate the cheese on a fine grater, chop the garlic finely, chop 1/2 of the prepared herbs, and leave the other part to decorate the dish.
Next, mix the softened butter with grated cheese, add lemon juice, chopped garlic, herbs and ground pepper. Fill in the resulting mass and mix.
The energy value of this dish is 1012 Kcal.
Pour this mixture into prepared tomato tins and cover them with cut lids. Decorate the stuffed tomatoes with dill and parsley. Now your tasty and healthy vegetable dish is ready to serve.
Recipe for tomatoes stuffed with garlic and cream cheese
To make tomatoes stuffed with melted cheese and garlic, prepare the following ingredients:
- 7-8 medium sized tomatoes;
- 2-3 packs of soft processed cheese;
- 3-4 cloves of garlic;
- mayonnaise, salt - to taste;
- parsley (to decorate the dish).
Rinse the tomatoes, cut the top off and carefully remove the pulp from them. Salt the inside of the fruit. Toss the processed cheese with mayonnaise and garlic pressed through a press. If you are using processed cheese, grate them.
Fill the tomatoes with the resulting mass. Garnish with parsley leaves. You can also finely chop the dill or parsley and add it to the cheese and garlic mass. Your delicious tomato snack is ready.
Stuffed tomatoes in the oven: recipe
To make 3 servings of stuffed tomatoes, you will need:
- 6 small tomatoes;
- 3 eggs (or 120 grams of tofu);
- 100 grams of hard cheese;
- 3 tbsp. mayonnaise or sour cream;
- 2 cloves of garlic.
The Stuffed Tomato recipe is suitable for ovo-lacto vegetarians as it contains eggs and dairy products. It can be adapted for lacto-vegetarians by replacing the eggs with bean curd - tofu.
Rinse the tomatoes thoroughly under running water, hard-boil the eggs, then peel the garlic. Then grate the hard cheese on a fine grater, squeeze the garlic with a garlic press and finely chop the eggs / tofu.
Next, combine the ingredients for the stuffed tomato filling. Fill the mass with sour cream and mix well again. Core the tomatoes to form “baskets” for the filling. You can use the extracted pulp to make a refreshing tomato soup called gazpacho.
Fill the fruit tightly with the cheese filling. After that, preheat the oven to 200 ° C, cover the baking sheet with parchment paper and put the stuffed fruits on it. Bake them for about 10 minutes. Remove the cooked tomatoes, let them cool slightly. Serve warm.
