Oven-baked tomatoes with aromatic herbs and garlic. Tomatoes baked in the oven What can you cook with tomatoes in the oven

Below we will share the most interesting recipes for baked tomatoes in the oven, among which everyone can find their favorite.

Tomatoes baked in the oven with cheese

Tomatoes and cheese are an ideal union, the strength of which is confirmed by a whole host of classic Italian dishes. Our variation of the dish will be extremely simple and minimalistic.

Ingredients:

tomatoes – 4 pcs.;
grated parmesan – 65 g;
dried oregano – 1 teaspoon;
– 35 ml.

Preparation

Divide the tomatoes into thick slices (about a couple of centimeters thick) and place on a lined baking sheet. Sprinkle the tomatoes with salt and pepper, grated Parmesan (or other spicy cheese), and oregano. Sprinkle the tomatoes with olive oil and place in an oven preheated to 220 degrees for 15 minutes.

Tomatoes stuffed with minced meat, baked in the oven

By analogy with peppers, tomatoes can be stuffed with a variety of minced beef or poultry. In the following recipe we will focus on the latter option.

Ingredients:

tomatoes – 8 pcs.;
a handful of bread crumbs;
garlic – 2 cloves;
a handful of parsley and basil;
a pinch of dried thyme;
minced chicken – 380 g;
grated parmesan – 35 g.

Preparation

Using a small knife, remove the stem from the tomatoes and cut out the flesh. Grind a couple of garlic cloves into a puree along with a pinch of salt. Chop the greens. Mix the meat with herbs, thyme, Parmesan and garlic paste. Add bread crumbs to the minced meat and fill the cavities in the tomatoes with the mixture. Stuffed tomatoes baked in the oven are cooked at 190 degrees for about half an hour.

How to bake whole tomatoes and peppers in the oven?

A base of baked tomatoes and peppers can become not only a tasty base for sauce, but also an excellent side dish for both meat and fish dishes. If you decide to try preparing such a vegetable side dish, then leave the tomatoes whole so that they retain maximum sweetness and juiciness.

Ingredients:

cream tomatoes – 440 g;
rosemary sprigs – 2 pcs.;
sweet pepper – 430 g;
olive oil – 35 ml.

Preparation

Place the tomatoes whole on a baking sheet along with slices of peeled sweet pepper. Drizzle the vegetables with oil, salt and add whole sprigs of rosemary for flavor. Bake vegetables at 210 degrees for half an hour.

Oven baked tomatoes recipe

For a vegetarian version of the dish, you can prepare tomatoes with vegetable filling and Provençal herbs. The filling includes sweet onions, zucchini and eggplant, but you can vary the mixture to suit your preferences and season.

Bake tomatoes in the oven at 180 degrees.

How to dry tomatoes

How to dry tomatoes
Tomatoes - 1.5 kilograms
Freshly ground pepper - 1 teaspoon
Sea salt - 1 tablespoon
Rosemary - 1 teaspoon
Oregano - 1 teaspoon
Marjoram - half a teaspoon
Garlic - 3 cloves
Vegetable oil - 1 cup

How to dry tomatoes in the oven
Wash and dry the tomatoes, cut into quarters, cut out the stems and remove the cores. Line a baking sheet with parchment paper and place the tomatoes tightly together. Sprinkle the tomatoes with a mixture of salt and pepper. Drizzle the tomatoes with oil.
Heat the oven to 80 degrees and place the baking sheet with tomatoes in the oven. Dry the tomatoes for 6 hours with the oven door slightly open. Ready-made sun-dried tomatoes are slightly moist and easily bendable.
Peel the garlic and chop thinly. Place/fill in a jar in layers: pour a little oil, add spices and part of the garlic, a third of the tomatoes. So until the end of the jar. Compact the tomatoes in a jar and pour oil over them. Close the jars with sun-dried tomatoes with lids and put them in a dark, cool place. You can eat sun-dried tomatoes after a week. Sun-dried tomatoes can be stored for about 6 months.

How to dry tomatoes in an air fryer
Bake tomatoes in an air fryer at 120 degrees for 4 hours with the lid ajar.

Advice: If you want sun-dried tomatoes without oil, then you can put the sun-dried tomatoes in a bag and store them in the freezer.

Sun-dried tomatoes are served on sandwiches and in salads; used in the preparation of pasta, pizza, pies, and meat.

How to bake tomatoes in the oven

Ingredients
Tomatoes - 4 pieces
Feta - 100 grams
Garlic - 2 cloves
Russian cheese - 100 grams
Green onions and dill - 5 sprigs per gram
Olives - 2 tablespoons
Vegetable oil - 2 tablespoons
Salt, pepper, olive oil

How to bake stuffed tomatoes
Scald the tomatoes with boiling water and peel them; cut out the stalks. Peel and chop the garlic using a garlic press, mix with Feta, chopped dill, salt and spices. Fill the tomatoes with this mixture and drizzle with oil.
Line a baking sheet with parchment paper and place the tomatoes on the baking sheet. Place the baking sheet in the oven and bake for 10 minutes at 200 degrees. Grate the Russian cheese on a coarse grater, finely chop the olives, and chop the green onions. Sprinkle tomatoes with herbs, then olives, then cheese. Return the baking sheet with tomatoes to the oven for 3 minutes.

In the summer, when you want to prepare a light snack without spending a lot of time, you can make tomatoes with cheese in the oven. During the summer season, the dish turns out to be economical, and the taste is not inferior to complex appetizers.

Bake the vegetable, cut into circles, or stuff it with other ingredients - tomatoes go well with mushrooms, eggplants, zucchini and bell peppers.

You can diversify the taste with the help of herbs and spices, and replace mayonnaise with another sauce - sour cream, pesto or tartar.

The appetizer can be eaten with a side dish, placed on bread, or served at the holiday table as a separate dish.

Choose the type of cheese based on its taste and culinary qualities. You can add mozzarella, parmesan, feta cheese or gouda. Mozzarella will add Italian chic to the dish, and hard varieties will create a crispy crust when baked.

Experiment with ingredients and spices, getting a new snack each time.

Tomatoes with cheese and garlic in the oven

This delicious dish can be prepared in 20 minutes. It will come in handy for any celebration and will delight you with its cheapness and bright taste. Herbs can be taken both fresh and dry.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
3 garlic cloves;
basil;
salt;
paprika;
oregano;
mayonnaise.

Preparation:

Wash the tomatoes and cut into 1.5 cm thick slices.
Grate the cheese.
Add some mayonnaise and chopped herbs to the cheese. Add a little salt.
Squeeze the garlic into the cheese mixture. Mix thoroughly.
Place the tomato slices on a baking sheet. Spread the cheese mixture on top.
Bake for 15 minutes at 180°C.

Baked tomatoes with breaded cheese

Breadcrumbs will make the cheese crispier. Add a little oriental flavor to the dish with aromatic spices.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
nutmeg;
coriander;
basil;
salt;
breadcrumbs;
mayonnaise.

Preparation:

Wash the tomatoes, remove the stem, cut into circles.
Cut the cheese into square pieces. Try to make slices the same size as the diameter of the tomatoes.
Place tomatoes on a baking sheet. Lubricate them with mayonnaise. Add a little salt.
Roll the cheese slices in breadcrumbs and place 1 slice on each tomato slice.
Sprinkle spices on top.
Bake for a quarter of an hour at 180°C.

Tomato-mushroom casserole with a cheese coat

This dish can be prepared as a casserole. The mushrooms are pre-fried in a frying pan so that they do not soften during baking.

Ingredients:

4 tomatoes;
150 gr. champignons;
100 gr. cheese;
garlic cloves;
sour cream;
black pepper;
salt;
1 onion.

Preparation:

Wash the champignons and cut into cubes.
Chop the onion.
Fry the champignons with onions in a frying pan.
Cut the tomatoes into small pieces.
Grate the cheese. Add sour cream, pepper, and squeeze the garlic.
Place the ingredients in a fireproof dish in layers: mushrooms with onions, add a little salt, then tomatoes. Cover the casserole with cheese mixture.
Place in the oven for 20 minutes. Oven temperature – 180°C.

Baked tomatoes with eggplants

Eggplants go well with tomatoes, and the cheese layer will give the dish a uniform consistency. Bake tomatoes with cheese in the oven with mayonnaise to make the appetizer more tender.

Ingredients:

4 tomatoes;
2 medium eggplants;
200 gr. mozzarella;
mayonnaise;
salt;
a bunch of dill;
garlic cloves.

Preparation:

Cut the eggplants into slices. Soak for 20 minutes in salt water.
In a separate container, combine mayonnaise with squeezed garlic and dill.
Finely grate the cheese.
Cut the tomatoes into slices.
Fry the eggplants in oil.
First place the eggplants in a baking container, generously brush the layer with mayonnaise and dill. Sprinkle with cheese.
Place the tomatoes and lightly salt them. Grease with mayonnaise again and sprinkle with cheese.
Baking temperature 180°C. Cook for 20 minutes.

Tomatoes with zucchini

Tomato-zucchini casserole, richly flavored with cheese, can become a favorite summer dish for both adults and children. It is healthy and tasty.

Ingredients:

4 tomatoes;
2 zucchini;
black pepper;
sour cream;
150 gr. parmesan;
dill;
parsley;
salt.

Preparation:

Cut zucchini and tomatoes into slices. There is no need to remove the skin from vegetables.
Prepare the sauce: chop the herbs, add them to the sour cream, and pepper.
Grate the cheese.
Place the zucchini on a baking sheet and add salt. Brush with sauce.
Place the tomatoes. Brush with sauce again. Sprinkle with cheese.
Place in the oven preheated to 180°C for 20 minutes.

Potato casserole with tomatoes

This hearty dish is served as a second dish. Tomato juice soaks the potatoes, making them soft and tender. When baked, the cheese creates a crispy and aromatic crust.

Ingredients:

3 tomatoes;
6-7 potatoes;
150 gr. Parmesan or Gouda;
mayonnaise;
salt;
garlic cloves;
black pepper.

Preparation:

Peel the potatoes and cut into slices.
Place in a deep container, add mayonnaise, salt, pepper, squeeze out the garlic. Leave to soak for half an hour.
Finely chop the tomatoes. Grate the cheese.
Place the potatoes on a baking sheet and cover with a layer of tomatoes.
Sprinkle cheese on top.
Bake for 30 minutes at 190°C.

You can serve this appetizer with fresh herbs. Cooking takes little time, but the dish turns out very tasty. This is an ideal option for setting the table while saving maximum time. Guests will be satisfied, and your family budget will be intact.

Roasting vegetables in the oven reduces the use of fat to a minimum, while the crispy crust is formed on the products, characteristic of the frying method. The resulting crust retains the juices and nutrients inside a particular vegetable.

This article will talk about baked tomatoes in combination with other ingredients. The dishes turn out satisfying and healthy.

Oven baked tomatoes - step by step photo recipe

I admit honestly - I love tomatoes and any dishes made from them. Do you like baked tomatoes with herbs that taste like sun-dried tomatoes? If yes, this photo recipe for baked tomatoes is for you!

You will need these Ingredients:

tomatoes - 3 kg;
garlic - 2 cloves;
oregano or herbs de Provence - 2 tsp;
sugar - 1 tsp;
salt - 1 tsp;
black pepper;
olive oil.

Preparation tomato in the oven

The cooking process is very simple - it couldn’t even be easier. But the taste - believe me, it is a masterpiece. So, let's begin:

1. Wash the tomatoes and cut into several parts. If you have large tomatoes, cut them into small slices; for small tomatoes, just cut them in half or into four pieces.

When cutting a tomato, the only important thing is that its slice can stand on the peel without the pulp falling onto the baking sheet. Next, put parchment paper on a baking sheet, sprinkle it with olive oil and lay out our tomatoes.

2. Mix our seasonings. You may be confused by the presence of sugar in the recipe - it must be there. When tomatoes are baked, they begin to become very sour, and it is simply necessary to neutralize this acid with sugar.

3. Sprinkle the tomatoes with seasonings, lay chopped garlic on top - it will add piquancy to our dish.

4. That's all - put all this beauty in the oven, set it to 120 degrees, convection mode and forget for at least 4 hours.

If your oven does not have a convection mode, then it should be left ajar by placing a pencil between the door and the oven.

If your tomatoes are juicy and fleshy like mine, then the baking time increases by another couple of hours. You can easily tell when the tomatoes are baked to the desired state - they should shrink and acquire a beautiful crispy color.

5. Remove the finished baked tomatoes from the oven. We sterilize a small jar in the microwave - pour a little water into the bottom of the jar, put it in the microwave for 1-2 minutes at maximum power. We take out the jar, pour out the remaining water, wait a couple of seconds until it dries.

6. Pour a little olive oil into the bottom of the jar and lay out our tomatoes in dense layers. Pour olive oil over them and put them in the refrigerator so that the products become friends with each other.

Insanely delicious oven-baked tomatoes are ready! They taste very much like dried ones. Pairs perfectly with any dishes and black bread. They can last in the refrigerator for about a month. But I don’t think they will stay on your table that long - my family ate this photo of a batch of tomatoes in a couple of days :).

Baked tomatoes in the oven with cheese

Ingredients for 5 servings (118 calories per dish):

400 grams of cheese (can be smoked),
1 kg of tomatoes,
50 grams of greens,
50 ml oil (vegetable),
a pinch of ground red pepper,
salt to taste.

Preparation

Choose medium-sized tomatoes. Using a sharp knife, make a shallow cut from the side of the stalk.
Cut the cheese into thin slices.
Place cheese slices into the resulting slits on the tomatoes.
Sprinkle with pepper, salt, and vegetable oil.
Bake the dish in the oven until the cheese is completely melted.

Greens will add a special piquancy to the dish. Tomatoes baked in the oven with cheese are best eaten warm.

Tomatoes with minced meat, baked in the oven

This dish can be safely served on a holiday table. In addition to the amazing taste, the original presentation surprises.

Ingredients:

8 ripe, firm, medium-sized tomatoes
300 grams of minced meat,
50 grams of rice,
bulb,
one hundred grams of hard cheese is enough,
ground pepper,
sunflower oil,
salt,
dill.

Preparation:

Tomatoes should be washed in cold water and dried. Use a sharp knife to cut off the tops. Don't throw them away, they will come in handy later. Using a teaspoon, carefully scoop out the middle without damaging the walls of the tomatoes. You will get tomato cups, which should be salted and peppered.
Next you need to prepare the filling. You can improve the taste if you use two types of minced meat. Boil the rice in pre-salted water. Rice can be cooked until half cooked; the approximate cooking time after boiling water is 8 minutes.
Peel a medium onion and finely chop. Fry the onion in vegetable oil until transparent and soft.
Place the rice in a colander, let the excess moisture drain and allow the product to cool. Add it to the minced meat, along with the cooled onion. Season the filling with salt and pepper.
Fill the tomatoes with the resulting filling. Do not compact it so as not to damage the integrity of the tomatoes. Cover the tops of the stuffed tomatoes. This technique will make the filling soft and juicy.
Grease a baking sheet or frying pan without a handle with oil. Preheat the oven to two hundred degrees. The baking time will be approximately half an hour.
A few minutes before it's ready, remove the tops and sprinkle the tomatoes with grated cheese; you can place thin slices of cheese on top.
Place the tomatoes in the oven for literally two minutes.

The dish can be decorated with chopped dill. Sour cream sauce goes great with stuffed tomatoes.

Meat with tomatoes baked in the oven

Pork baked in the oven with tomatoes is an excellent option for the holiday table and everyday menu. The dish is simple to prepare.

Contains:

300 grams of pork (loin),
several tomatoes,
2 onions,
200 grams of hard cheese,
2 cloves of garlic,
parsley (greens),
150 grams of mayonnaise,
vegetable oil,
salt and pepper to taste.

Preparation:

Wash the meat, dry it and cut it into pieces 5 mm thick.
Prepare cling film or a bag in which you will beat the cut pieces of meat. Beat the meat thoroughly.
Grease a baking sheet with oil and place the chopped meat pieces, salt and pepper.
Cut the onion into quarter rings. Chop the garlic with a knife or use a press. Wash the tomatoes, remove the stems and cut into rings.
Place onion half rings on the chops, then a spoonful of mayonnaise. For each piece of meat you need to put two tomato rings, add garlic, herbs, salt and pepper.
Spread mayonnaise on top of the tomatoes. Sprinkle grated cheese on each piece of meat.
The oven needs to be preheated to 180 degrees. Bake the meat in it for about half an hour.

This recipe is easy to adjust. Pork can be replaced with chicken fillet. Cut it into several pieces and beat it. You can leave it to marinate in mayonnaise and spices for half an hour.

Before placing the chicken on a baking sheet, grease it with oil. Make sure the chicken doesn't dry out. It will take about 20 minutes to prepare.

Baked tomatoes with eggplants in the oven

This is an easy seasonal snack. For the dish you will need the following ingredients:

2 eggplants,
2 tomatoes
garlic,
hard cheese, about 100 grams,
salt,
basil,
olive oil for greasing the mold.

Preparation

Wash the vegetables, remove the stalks. Cut the eggplants into slices. There is no need to remove the skin. Place the eggplants in a separate container and lightly salt them. Leave for 20 minutes, then rinse with cold water. This will remove the bitterness.
Prepare the garlic, chop it finely or use a garlic press. P
Cut the tomatoes into rings approximately like eggplants.
Using a fine grater, grate the cheese.
You will need a baking dish with food foil treated with olive oil. Place the eggplant slices loosely and sprinkle with grated garlic. Place tomato slices on top. Place grated cheese on each tomato circle. All that remains is to send the form to the oven, preheated to 180 degrees.
Before serving, garnish each tower with a basil leaf or dill.

Baked tomatoes with potatoes in the oven

You can prepare a dish using the following products:

6 pieces of potatoes,
3 pieces of tomatoes,
a few cloves of garlic,
2 small onions
a few drops of olive and vegetable oil,
greens or a mixture of Provençal herbs,
salt and pepper.

Preparation

Peel the potatoes, rinse, cut into thin slices. Cut the onion into quarter rings. Chop the garlic. Wash and chop the greens. Combine all ingredients in a bowl.
Salt, pepper, add a mixture of olive and vegetable oils. Stir.
Cut the tomatoes into rings. Place half the potatoes in a prepared heat-resistant container and the tomatoes on top. Salt and pepper. Distribute remaining potatoes.
Preheat the oven and place the pan for about one hour. To prevent the potatoes from drying out during this time, cover them with foil 20 minutes before they are ready.
Decorate with greens.

Baked tomatoes with zucchini in the oven

Ingredients:

2 zucchini;
2 large tomatoes;
100 grams of hard cheese;
50 grams of mayonnaise;
2 cloves of garlic;
salt, pepper;
any greenery for decoration.

Preparation:

The washed zucchini is cut into rings, 1 cm thick, or into boats, cut in half. If the zucchini is young, do not remove the skin.
Cut the tomatoes into slices.
Grate the cheese on a grater, preferably a coarse one.
Chop the garlic in any convenient way.
Grease a baking sheet or mold with vegetable oil, and you can begin assembling the “pyramids.” Grease the zucchini circles or boats placed on a baking sheet with mayonnaise. Salt and add garlic. Place tomatoes on each circle, sprinkle grated cheese and dry seasonings on top.
Preheat the oven to 180 degrees and place the pan for approximately 25 minutes.

How charming is a real homemade summer tomato, which has absorbed the hot sun, warm summer rains, and the aromas of raging greenery! The tomato is a food in itself, but at the same time it is the basis of wonderful summer dishes. And if you get a little more creative and add, for example, cheese, garlic, some fresh herbs and mayonnaise to the tomato, the combination will be just perfect.

But why not go further in search of delicious tomato and cheese dishes? After all, you can stuff them with something tasty and bake tomatoes with cheese in the oven, or bake tomato slices with cheese in the form of a casserole, adding herbs and spices. And there are more than a dozen such culinary variations. The main thing is that you have tomatoes, cheese and an oven on hand, and what you can add to this is a matter of taste, desire and, oddly enough, mood. It imparts a special taste and charm to the prepared dishes. Here are a few ideas on how to cook tomatoes with cheese in the oven in an original way.

Tomatoes with cheese and olives, baked in the oven

Ingredients:
8 tomatoes
120 g cheese,
1 stack olives,
1 tbsp. vegetable oil,
2 tsp dried basil.

Preparation:
Cut the olives into rings, crumble or finely chop the cheese, mix with chopped basil. Cut off the tops of the tomatoes to create caps. Carefully remove the pulp from each tomato. Fill the tomatoes with the cheese and olive filling and cover with the lids. Then place on a baking sheet, sprinkle with oil, place in the oven and bake for 15-20 minutes at 180°C.

Baked tomatoes with mozzarella cheese

Ingredients:
tomatoes,
mozzarella cheese,
sesame,
olive oil.

Preparation:
Take the tomatoes, cut them in half, cut off the backs of each half so that they stand on the baking sheet and do not roll around on it. Cut the mozzarella into slices no thicker than 5 mm. Dip each piece of cheese in sesame seeds and place on the tomatoes. Then place them on a baking sheet and, after sprinkling oil on top, place them in the oven preheated to 180°C for about 10-15 minutes until golden brown.

Tomatoes with cheese, garlic, lemon zest and rosemary

Ingredients:
4 tomatoes,
100-150 g feta cheese,
2 cloves of garlic,
2 stalks of green onions with bulbs,
1 tsp grated lemon zest,
3 sprigs of basil,
1 tsp rosemary,
2 tbsp. white crackers,
2 tbsp. olive oil,
ground black pepper - to taste.

Preparation:
Cut the cap off the tomatoes. Carefully remove and chop the pulp. Pass the garlic through a press, cut the onion into rings. Crumble the cheese with your hands and mix with tomato pulp, onion and garlic, add salt and ground black pepper to taste. Add chopped basil, zest, crackers and rosemary. Fill the tomatoes with the filling and place on a pre-greased baking sheet. Brush the tops of the tomatoes with olive oil. Place the baking sheet in the oven preheated to 180°C for 10-12 minutes.

Tomatoes baked with sweet peppers and cheese

Ingredients:
1 kg of tomatoes,
500 g sweet pepper,
150-200 g feta cheese,
2 eggs,
vegetable oil, parsley, ground black pepper - to taste.

Preparation:
Cut the baked and peeled and seeded pepper into small pieces. Cut off the tops of the tomatoes and carefully remove the core and seeds, and add salt to taste. Mix chopped peppers with chopped cheese and vegetable oil and add salt. Stuff the tomatoes with this minced meat and place them on a baking sheet with high sides. Add a little beaten egg to each tomato with a teaspoon. Rub the tomato pulp through a sieve, add salt and pour over the tomatoes. Sprinkle the tomatoes with vegetable oil and bake in an oven preheated to 180°C for 10 minutes. Before serving, sprinkle with parsley and ground black pepper.

Baked tomatoes “Cheese holiday”

Ingredients:
1 kg of tomatoes,
250 g cheese,
100 g bacon,
200 g wheat bread,
½ cup chicken broth,
salt, pepper, basil, marjoram - to taste.

Preparation:
Carefully remove some of the pulp from the tomatoes, salt and pepper them. Cut the bacon and bread slices into cubes. Fry the bacon and fry the bread on it. Cut the cheese into small pieces, basil into strips. Mix fried bacon, bread and cheese with basil, add tomato pulp and stir. Fill the prepared tomatoes with this filling, place in a mold, add chicken broth and simmer in the oven at 200°C for 20 minutes. Sprinkle the finished dish with marjoram.

Tomatoes baked in dough with cheese and eggs

Ingredients:
5 tomatoes
2 tbsp. flour,
100-150 g hard cheese,
3 eggs,
1 tsp vegetable oil,

Preparation:
Cut the tomatoes into slices. Add a little water and salt to the flour and knead the batter. Beat the eggs. Grate the cheese on a coarse grater. Dip each tomato slice into the dough and place on a baking sheet greased with vegetable oil. Sprinkle everything with grated cheese, ground black pepper and pour in beaten eggs. Bake for 6-10 minutes in an oven preheated to 180°C.

Tomatoes with Bliss cheese

Ingredients:
5 medium tomatoes
1 stack grated cheese
1 stack breadcrumbs,
2 large cloves of garlic,
parsley, salt.

Preparation:
Core the tomatoes, removing the seeds, and lightly salt the inside and outside. Chop the parsley and pass the garlic through a press. Combine cheese, breadcrumbs, garlic and parsley and mix well. Stuff the tomatoes and bake in an oven preheated to 180°C for 20-25 minutes.

Tomatoes with rice, herbs and Gnomiki cheese

Ingredients:
4 tomatoes,
3 tbsp. rice,
50-100 g hard cheese,
1 tbsp. soy sauce,
30 g butter,
20 g mayonnaise,
30 g sour cream,
2 sprigs of parsley,
a pinch of pepper mixture seasoning,
salt - to taste.

Preparation:
Boil rice in salted water, add soy sauce and butter and stir. Add finely chopped parsley leaves there. Cut off the tops of the tomatoes, remove the pulp, salt and pepper and fill them with rice filling. Then place it on a baking sheet. Mix mayonnaise, sour cream and finely grated cheese. Place this mixture on top of the rice, cover the tomatoes with the previously cut lids and place in an oven preheated to 180°C for 20 minutes.

Tomatoes with cucumbers, ham and cheese

Ingredients:
10 medium sized tomatoes
200-250 g hard cheese,
1 fresh cucumber
200 g ham
2-3 tbsp. sour cream,
1-2 tbsp. vegetable oil,
green onions, dill, salt - to taste.

Preparation:
Cut off the tops of the tomatoes and carefully scoop out the pulp. Cut the ham and cucumbers into small cubes. Chop green onions and dill. Grate the cheese. Combine ham, cucumbers, green onions and dill, add sour cream, salt to taste and mix well. Fill the tomato “cups” with the resulting filling, leaving some space on top. Place the cheese on top of the filling, completely covering the hole. Place the finished tomatoes on a baking sheet greased with vegetable oil, coat with vegetable oil and bake in the oven at 180-200°C for 15-20 minutes.

Tomatoes with cod, pineapple and cheese, baked in the oven

Ingredients:
4 tomatoes,
100 g cod,
100 g pineapple,
100 g cheese,
mayonnaise, ground black pepper - to taste.

Preparation:
Remove juice, seeds and some of the pulp from the tomatoes. Rub the removed pulp through a sieve and mix with finely chopped boiled cod and pineapple. Season the mixture with salt and pepper, add mayonnaise and stir. Fill the prepared tomatoes with the filling, sprinkle with grated cheese, place on a baking sheet and place in an oven preheated to 180°C for 15-20 minutes.

Baked tomatoes with chicken and cheese

Ingredients:
6-7 fresh tomatoes,
400-450 g chicken fillet,
1 onion,
100-150 g hard cheese,
mayonnaise, herbs, salt, ground black pepper - to taste.

Preparation:
Cut the tops off the tomatoes and carefully remove the core. Cut the chicken fillet into small pieces and fry together with chopped onion in a frying pan with vegetable oil until cooked. Salt and pepper to taste. Grate the cheese on a fine grater. Place the chicken fried with onions in the tomatoes, pour over the mayonnaise, and top with cheese. Place the tomatoes in a greased baking dish or baking sheet and bake in an oven preheated to 200°C for about 15 minutes.

Tomatoes with quail eggs, cheese and arugula “Appetizing”

Ingredients:
6 small tomatoes,
6 quail eggs,
50 g cheese,
arugula, salt, ground black pepper - to taste.

Preparation:
Grate the cheese on a fine grater, finely chop the arugula. Cut off the tops of the tomatoes and scoop out the pulp. Place the tomatoes in a greased baking dish. Beat a quail egg into each, add a little arugula, salt, pepper and sprinkle with grated cheese. Place the pan in the oven, preheated to 180°C, and bake the tomatoes for 15-20 minutes.

Baked tomatoes with zucchini and cheese

Ingredients:
6 tomatoes
1.5 zucchini,
200 g mozzarella.
2 onions.
5 cloves of garlic.
3 tbsp. sour cream,
2 tbsp. vegetable oil.
1 tsp dill greens.
salt - to taste.

Preparation:
Peel the zucchini, onion and garlic, finely chop and fry in a frying pan with vegetable oil over medium heat. Add sour cream, salt, dill and simmer over medium heat. Cut off the tops of the tomatoes, remove the pulp, chop it and add to the zucchini mass, stir and simmer for another 10 minutes over medium heat. Fill the tomatoes with the filling, place on a baking sheet, and cover each tomato with mozzarella slices. Place the baking sheet in the oven and bake the tomatoes for 10 minutes at 200°C.

Tomatoes baked in cream under a cheese crust

Ingredients:
6 large tomatoes,
3-5 tbsp. finely grated cheese,
300 g heavy cream,
2 sprigs of mint,
a pinch of sugar
salt, ground black pepper - to taste.

Preparation:
Cut the tomatoes crosswise, scald with boiling water and immediately plunge into ice water. Remove the skin and cut the tomatoes into slices. Place them on a paper towel to remove excess liquid. Place mint sprigs in another saucepan, pour cream over them, and bring to a boil over medium heat. Then, reducing the heat, simmer the cream until reduced in volume by half. Place tomato slices slightly overlapping in a greased baking dish, sprinkle with salt, pepper and sugar. Strain the cream through a sieve directly onto the tomatoes, sprinkle with cheese and place in an oven preheated to 180°C for 15 minutes until golden brown. Serve directly in the baking dish.

Tomatoes with mushrooms, nutmeg and Secret cheese

Ingredients:
8 tomatoes
250 g champignons,
3 eggs,
100-150 g cheese,
1 onion,
2 cloves of garlic,
3 slices of white bread,
½ cup 20% cream,
parsley, salt, pepper, nutmeg - to taste.

Preparation:
Finely chop the onion and fry it in butter, adding chopped garlic, parsley and mushrooms. Fry everything for 5 minutes. Then pour in the cream and simmer a little, seasoning with spices. Cut the bread into cubes and fry. Place crackers, eggs and ⅔ grated cheese into the mushroom mixture. Salt, pepper and add nutmeg. Remove the pulp from the tomatoes by cutting off the top. Fill the prepared tomatoes with this filling, place them on a greased baking sheet, sprinkle the remaining cheese on top and bake in the oven for 20-25 minutes at 200°C. Garnish the finished dish with parsley sprigs.

Baked tomatoes stuffed with milk sauce and cheese

Ingredients:
1 kg of tomatoes,
4 tbsp flour,
½ cup milk,
150-200 g hard cheese,
2 eggs,
4 tbsp fat
parsley, salt, ground black pepper - to taste.

Preparation:
Cut off the tops of the tomatoes and scoop out the pulp. Lightly fry the flour and fat in a frying pan, then, stirring constantly, pour in the milk and heat until smooth. Add chopped tomato pulp and ground black pepper to the resulting sauce, heat the mixture for 8-10 minutes over low heat. Remove the frying pan from the heat, add the finely grated cheese, salt, add chopped parsley and beaten yolks, stir and finally carefully fold in the whipped whites into the mixture. Fill the tomatoes with sauce, place on a greased baking sheet, pour over the remaining sauce and bake in the oven for 20-25 minutes at 180°C.

Spice up your summer dinners with our no-fuss recipes. And have no doubt, these will appeal to both your loved ones and the guests who drop by.

Bon appetit!

Larisa Shuftaykina