Stuffed Tomatoes - 5 Quick and Easy Recipes

Stuffed tomatoes are one of the most popular holiday snacks. She not only just cooks, but also looks very impressive on the table.

Tomatoes stuffed with cheese and garlic

Cheese stuffed tomatoes are a classic of the genre. It is probably hard to find products that would be better combined with each other.

Necessary components:

• tomatoes - 8 pcs.;
• cream cheese - 400 g;
• garlic - 4 cloves;
• sour cream - 6 tbsp. l .;
• green onions - a bunch;
• salt.

Sequencing:

1. Cut the tomatoes in half, remove the pulp with a teaspoon.
2. Beat cheese with sour cream.
3. Grind the garlic and add to the cheese mass along with chopped onion herbs. Stir and salt to taste.
4. Fill the blanks with cheese.

Garnish with the remnants of onion feathers.

Oven baking recipe

Stuffed tomatoes in the oven with rice - this is quite a complete dish on their own.

Necessary components:

• tomatoes - 7 pcs.;
• boiled rice - 100 g;
• mushrooms - 100 g;
• butter - a 75 gram slice;
• greens - a small bunch;
• hard cheese - a small piece;
• salt and pepper.

How to cook:

1. Prepare the tomatoes. Carefully cut off the tops and remove the inside. The walls should be up to 10 mm thick.
2. Melt the butter, chop the greens, grate the cheese, cut into slices a little pulp of tomato.
3. Chop and fry the mushrooms. Combine them with rice, oil, herbs, salt, pepper, cheese and pulp of tomatoes.
4. Fill the blanks and wrap each of them in foil.
5. Bake in a preheated oven on a wire rack for about 10 minutes.

Remove the foil and serve, sprinkled with fresh chopped herbs.

With greens and mushroom salad

If there is a jar of salted or pickled mushrooms in the pantry, you can use them to stuff tomatoes.

Necessary components:

• tomatoes - 8 pcs.;
• mushrooms - 150 g;
• green onions - 10 feathers;
• green salad - a bunch;
• sour cream - 100 g;
• salt with pepper.

Sequencing:

1. Cut the mushrooms into slices, chop the onion. Stir and season with sour cream.
2. Carefully cut the tops of the tomatoes, but do not completely cut them off (you should get opening lids). Remove the flesh.
3. Put the prepared mushroom salad in the recesses. Cover the contents of tomatoes with “caps” a little.
4. Put the blanks on lettuce leaves.

Decorate as you wish with any greens or slices of boiled egg.

Tasty preparation for the winter

According to this recipe, you can cook a spicy and spicy appetizer, which in winter is the best suited as a complement to any side dish.

What do you need:

• tomatoes - 3 dozen;
• sweet pepper - 5 pcs.;
• garlic - half a glass;
• greens of celery, parsley and dill - in a bunch.

To prepare a marinade for 1 liter of water, you need:

• vinegar - 100 ml;
• sugar - 100 g;
• salt - 50 g.

Cooking process:

1. Pass the pepper with greens through a meat grinder.
2. Wash the tomatoes and cut them in half (but not completely). Put the filling into the resulting notch.
3. Place blanks in sterilized jars as tight as possible.
4. Combine marinade ingredients. Boil and pour the contents of the cans.
5. Sterilize a quarter of an hour, roll up, wrap in a blanket.

After a day, clean in a cool and dark place for storage.

Stuffed Cherry Tomatoes

Small cherry tomatoes are great for a snack. Of course, you need to tinker with them, spending a little more time than preparing ordinary tomatoes, but the result is worth it. You can immediately fill the tomatoes with different fillings.

Necessary components:

• tomatoes - at least three dozen;
• Philadelphia cheese (can be replaced with thick sour cream) - 4 tbsp. l .;
• boiled shrimp - 50 g;
• egg - 1 pc.;
• basil - a bunch;
• slightly salted salmon - 50 g;
• avocado - 1 pc.;
• salt with pepper.

The ingredients are indicated for three types of fillings.

Sequencing:

1. Prepare miniature blanks by cutting off the tops. Carefully remove the pulp and set it aside (you can immediately throw it in a colander to remove excess juice).
2. Boil the egg.
3. Separately chop basil, shrimp, avocado, salmon, grate a boiled egg.
4. Make the first filling: combine the egg with shrimp, add 1 tbsp. l cheese, salt and pepper. Mix.
5. Prepare the second filling: mix the pulp of tomatoes with basil and 2 tbsp. l cheese. Add salt and pepper to taste.
6. Stir the components for the third filling - avocado with salmon and 1 tbsp. l cheese.

The most time-consuming stage remained - to carefully stuff miniature pieces with these fillings and put them beautifully on a dish.

If the tomatoes "do not want" to stand upright, you can use a little trick: carefully cut small pieces from the bottom, then the cherry will not fall to the side.

Stuffing tomatoes can be anything. One can fantasize literally endlessly, choosing the most optimal and taste-appropriate options.