How to cook stuffed tomatoes? Recipe with cheese and garlic

Snacks are an indispensable component of both the daily menu and the festive feast. Without them, life becomes more boring, and food is more pressing. And not the last place among a variety of snacks is occupied with stuffed tomatoes. Recipe with cheese and garlic, salads or seafood, beans or greens - there is plenty to choose from even the most picky gourmet. An additional advantage in such dishes is the simplicity of their preparation and the opportunity to tasty, tidy and useful "intercept" between the prescribed meals.

Some useful tips for housewives

The favorite of all ways to build stuffed tomatoes is a recipe with cheese and garlic. Preparation is available even for novice cooks, if they take into account some of the original subtleties. First, the tomatoes themselves. It is necessary to take the vegetable fully ripe, but elastic, not wrinkled and not too soft. The size is medium. Small tomatoes are difficult to stuff, large with eating will fall apart. By the way, tomatoes can be used and oval. So that they do not fall down, the bottom is cut. Only have to show a little dexterity: the cut must not form a hole at the bottom.

Secondly, garlic. Even if you love him, do not overdo it with the amount of this spice. Someone present may not like it. Moreover, it will be clogged with a subtle taste of cheese and the flavor of tomatoes.

Third, the cheese component. It is worth paying special attention to it. When preparing stuffed tomatoes, the recipe with cheese and garlic usually suggests using solid varieties. However, this is not an obligatory condition. You can use soft cheeses, melted and even cottage cheese. All these versions, piquant and interesting, we will offer your attention below.

Tomato appetizer

First we learn how to make the most popular stuffed tomatoes, a recipe with cheese and garlic which includes eggs. Six dense tomatoes are washed, wiped or dried. With each vegetable, the "crown" is removed and thrown out. It is advisable to cut it not too thickly. A teaspoon is extremely carefully taken out of the "insides". They can be put on sauce or tomato soup. On the inner walls of the pulp leaves a minimum. The main thing in the process is not to damage the integrity of tomatoes.

In parallel, three eggs are cooked to steepness, they cool down and are finely chopped. Fans of extreme uniformity can rub them large. In the same bowl, rubbed hard cheese (grams 100-120) and pressed two garlic cloves. For juiciness, the filling is mixed with three tablespoons of sour cream or mayonnaise. It is tight, with a small hill on top, tomatoes are stuffed, laid out on parchment, which is baking sheet, and sent to the oven, for 7-10 minutes.

Very tasty and beautiful tomatoes are obtained, stuffed with cheese and garlic (photo). The recipe advises them to serve with warm and sprinkled chopped spicy greens. Its quantity is left to your discretion. You can add a little, just for flavor, and you can generously sprinkle it with tomatoes to enrich the taste.

Stuffed tomatoes: step-by-step recipe with cheese and garlic

Preliminary preparation of the basis is the same, except that the hats are not thrown away. They will serve us as a kind of lid. If the tomatoes turn out to be too juicy, after the "evisceration" it is necessary to pour the resulting cup from inside and turn it over: excess liquid will drain. The following manipulations are provided:

1. Hard cheese, about as much as it was taken for the previous recipe, finely rubs.
2. A small bunch of parsley plucked. Leaflets are broken as small as possible.
3. 2-3 cloves of garlic are cut (do not want to press).
4. All this is combined with two spoons of fresh lemon juice and rubbed with a piece of softened butter (about 60 grams). You can pour pepper and salt.
5. Weight is filled with two tablespoons of the fatty sour cream. And after mixing, it is packed with tomatoes.

The crochets return to their rightful place, the tomatoes cool down a little and are carried to the table. You can put a twig of any green for each.

Spinach version

Very European stuffed tomatoes: a recipe with cheese and garlic is complemented with spinach. And his fans will certainly appreciate this innovation. The tomatoes themselves are cooked as standard. But the procedure for preparing the filling is somewhat more complicated than those described above. As a starting point, we take the mass of cheese: 150 grams of this product will require 400 grams of spinach. It needs to be washed, dried and crushed, then put out in three tablespoons of melted butter until the liquid evaporates completely.

While he "comes to the standard," half a glass of walnuts is dried in a dry pan and crushed with a rolling pin. About the blender forget - a puree of nuts in this recipe is not useful. Garlic, 2-3 slices, is pressed or chopped. Cheese rubs finely. When the spinach ceases to emit steam, nuts with garlic are poured into it. Weight peppers and podsalivaetsya. After a couple of minutes, you can remove the frying pan from the stove. The cheese is immediately poured in and actively stirred, so that it is distributed evenly and melted. The stuffing is stuffed with tomatoes, covered with cut hats - and in the oven for a quarter of an hour.

Cottage cheese is also cheese

With this ingredient you can make simply wonderful stuffed tomatoes with cheese and garlic. The recipe suggests complementing the composition with cedar or hazelnuts - this will give the snack simply an unforgettable taste. Tomatoes are prepared already in the usual way. For the filling, a handful of peeled nuts are fried dry until golden and crushed. Enough weighty bunch of parsley (only leaves) and a little dill chopped, half a cup of cottage cheese (about 150 grams) is rubbed through a sieve.

Three cloves of garlic are sent through the press, a bar of cheese (recommended Parmesan) rubs with medium shavings. The components are connected. The filling is seasoned with pepper and salt, spread out over tomato "cups". And tomatoes are baked until cooked. The recipe indicates the time in a third of an hour, but it is worthwhile to focus on the size of tomatoes: with small dimensions, the time can be reduced by almost half. The best snack "goes" with toasts from black bread.

Lovers of cheese

It will be a cold snack. For the filling of tomatoes shreds quite a small onions, a pair of cloves of garlic is choked. Vegetables are combined with the extracted tomato pulp and chopped parsley. Weight is filled with a mixture of lean oil and vinegar in equal proportions, mixed. And only after it is added chopped cheese. Stuffed tomatoes are decorated with circles of olives or olives and parsley leaves.