How to bake tomatoes. Tomatoes with cheese at the Dukhovtsi

Below we will share our favorite recipes for baked tomatoes in the oven, among which you can find your favorite.

Tomatoes baked in oven with cheese

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

Ingredients:

• tomati – 4 pcs.;
• grated parmesan - 65 g;
• dried oregano - 1 teaspoon;
• - 35 ml.

Preparation

Divide the tomatoes into two mugs (about a couple of centimeters per slice) and place on a baking sheet. Posipte tomati sillyu z|iz| pepper, grate with parmesan (or other cheese) and oregano. Sprinkle the tomatoes with olive oil and place in the oven at 220 degrees for 15 minutes.

Tomatoes stuffed with minced meat, baked in the oven.

By analogy with peppers, tomatoes can be stuffed with various minced meat from cowhide and poultry. The recipe will continue with the remaining version.

Ingredients:

• tomatoes - 8 pcs.;
• I'm hungry for bread;
• chasnik – 2 cloves;
• add parsley and basil;
• a pinch of dried thyme;
• minced chicken – 380 g;
• grated parmesan – 35 g.

Preparation

Using a small knife, remove the stems from the tomatoes and scoop out the pulp. Grind a couple of cloves into the puree with some salt. Detail the greens. Mix the meat with herbs, thyme, Parmesan and pasta from the chasnik. Add|add| add bread crumbs to the minced meat and top up the empty tomatoes. Stuffed tomatoes, baked in the oven, cooked at 190 degrees in the order of the day.

How to bake tomatoes and peppers in the oven?

The base of baked tomatoes and peppers can become not only a tasty base for the sauce, but also a wonderful side dish, both meat and fish herbs. If you plan to try preparing such a sheep side dish, leave the tomatoes whole so that you retain maximum maltiness and juiciness.

Ingredients:

• tomati tops – 440 g;
• rosemary spoons – 2 pcs.;
• sweet pepper – 430 g;
• olive oil – 35 ml.

Preparation

Place tomatoes whole on a sheet with scoops of peeled sweet pepper. Drizzle the vegetables with oil, add salt and add whole pinches of rosemary for flavor. Roast the vegetables at 210 degrees today.

Recipe for baked tomatoes from the oven

As a vegetarian version of the herb, you can prepare tomatoes with vegetable filling and herbs de Provence. The filling includes licorice, zucchini and eggplant, but you can vary the sum at your own discretion, depending on the season.

Roast the tomatoes in the oven at 180 degrees.

How to dry tomatoes

How to dry tomatoes
Tomatoes – 1.5 kilograms
Fresh pepper - 1 teaspoon
Sea salt - 1 tablespoon
Rosemary - 1 teaspoon
Oregano - 1 teaspoon
Marjoram – half a teaspoon
Chasnik - 3 teeth
Roslinna oliya - 1 bottle

How to dry tomatoes in the oven
Mash and dry the tomatoes, cut into quarters, trim the stems and remove the cores. Cover the deco with parchment paper and add tomatoes one by one. Sprinkle the tomatoes with some salt and pepper. Drizzle the tomatoes with oil.
Heat the oven to 80 degrees and place the sheet with tomatoes in the oven. Roast the tomatoes for 6 years with the oven doors open. Ready-dried tomatoes - loose parts that are easy to bend.
Clean the clock and cut it thinly. Place/fill the jar with balls: pour in a bit of olive oil, some spices and part of the chasnik, a third of the tomatoes. So until the end of the can. Tamp the tomatoes against the jar and pour in olive oil. Close the jars of sun-dried tomatoes and clean up in the dark, cold place. You can ripen sun-dried tomatoes within a week. Dried tomatoes can be stored for up to 6 months.

How to dry tomatoes in a convection oven
Roast tomatoes in a convection oven at a temperature of 120 degrees for 4 years with the lid on the lid.

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

Sun-dried tomatoes are served on sandwiches and salads; vikoryst for preparing pasta, pizza, pies, meat.

How to bake tomatoes in the oven

warehouses
Tomatoes – 4 pieces
Feta – 100 grams
Chasnik - 2 teeth
Sire Russian - 100 grams
Green tsybulya and crepe - 5 grams each
Maslini - 2 tablespoons
Roslinna oliya - 2 tablespoons
Salt, pepper, olive oil

How to bake stuffed tomatoes
Scald the tomatoes with dill and peel the skins; cut the fruit stems. Clean and trim the chasnik with another chasnik, mix with Feta, chopped crop, and add spices. Stuff the tomatoes with this mixture and sprinkle with olive oil.
Cover the deco with parchment paper for the tip, and lay the tomatoes on the sheet. Place the sheet in the oven and bake for 10 minutes at a temperature of 200 degrees. Grate the Russian syre, finely chop the olives, chop the green cibul. Grasp the tomatoes, greens, then olives, then cheese. Place the deco with tomatoes in the oven for 3 minutes.

I love tomatoes! I love them unearthly! And doctors say that rightly so, even a soft tomato is not just a juicy and bright vegetable, but also full of essential substances – potassium, magnesium, saliva, and also lycopene – a strong natural antioxidant and serotonin – the “happiness hormone”! Anyway, after thermal processing the tomatoes are richly brown, but they are simply fresh! So I’ll give you this simple, yet very tasty recipe - bake tomatoes with aromatic herbs in the oven, and then season with chasnik. Divine, come on! You take such a tomato by the tail, and you taste it… and the aromatic “lava” completely irritates your taste buds. It’s obvious, you need to try it! Oven-baked tomatoes with aromatic herbs and a chasnik are an ideal accompaniment to a side dish of potatoes, rice or pasta. I also recommend serving them as an independent side dish before meat and poultry. And I can easily, no matter what, eat them just like that, stripping them of any extra pile of tails, and then dip the bread in the sauce that is added.

Information about the recipe

The late hour of preparation: 30 min.

Number of servings: 3 .

Ingredients:

• tomatoes - 9 pieces (about 550 grams)
• Oliya – 9 teaspoons
• aromatic herbs – ½ teaspoon
• Black chalk pepper – ½ teaspoon
• salt for relish
• chasnik – 4 cloves

and also:

• form for a vip.

Recipe:

How wonderful it is to take away the speckled sunshine, the warm summer wood, and the aromas of the rusty greens of a fresh homemade summer tomato! The tomato itself is a hedgehog, but at the same time it is the basis of wonderful summer herbs. And if you get creative with a little more and add to the tomato, for example, cheese, chasnik, a little fresh herbs and mayonnaise, it will be simply perfect.

Why not drink in the search for tomato and lilac herbs? Aje can be stuffed with something delicious and bake tomatoes with cheese in the oven, or bake tomato mugs with cheese in a casserole-like dish, adding herbs and spices. And there are more than a dozen such culinary variations. Golovne, so that there are tomatoes under your hand, sire and oven, and as much as you can add - on the right, I’ll taste it, I’ll set the mood for the eggplant, as if it’s not wonderful. It imparts a special taste and charm to the prepared herbs. And here you have a bunch of ideas on how to prepare tomatoes with cheese in the oven in an original way.

Tomatoes with brine and olives, baked in the oven.

Ingredients:
8 tomatoes,
120 g brinzy,
1 cl. olives,
1 tbsp. roslin oil,
2 tsp. dried basil.

Preparation:
Cut the olives into rings, crack the brinza, or cut into pieces and mix together. with detailed basil. Cut the tops of the tomatoes so that the shells come out. Carefully remove the pulp from the skinned tomato. Fill the tomatoes with the cheese-olive filling and cover with the crumbs. Then place on a sheet, sprinkle with oil, put in the oven and bake 15-20 quilins at a temperature of 180°C.

Baked tomatoes with mozzarella cheese

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

Preparation:
Take the tomatoes, cut them in half, cut the backs of the skin halves so that the tomatoes stand on the deck and do not roll around. Cut the mozzarella into slices no larger than 5 mm. Soak a piece of skin, soak the sesame seeds and place on the tomatoes. Then place them on the deco and, after sprinkling them with oil, place them in the oven at 180°C for about 10-15 minutes until golden brown.

Tomatoes with brinzo, chasnik, lemon zest and rosemary

Ingredients:
4 tomatoes,
100-150 g brinzy,
2 cloves chasnik,
2 stems of green cibul with cibulins,
1 tsp. grated lemon zest,
3 drops of basil,
1 tsp. rosemary,
2 tbsp. white crackers,
2 tbsp. olive oil,
Black chalk pepper - for relish.

Preparation:
Grow the tomato shell. Carefully remove and separate the pulp. Pass the chasnik through a press, cut the tsibul into rings. Crumble the cheese with your hands and mix with tomato pulp, tsibule and chasnik, add salt and black pepper for relish. Add additional basil, zest, breadcrumbs and rosemary. Fill the tomatoes with the filling and place on a lined surface with deco butter. Grease the tomatoes with olive oil. Place the sheet in the oven at 180°C for 10-12 minutes.

Tomatoes baked with sweet pepper and brinza

Ingredients:
1 kg of tomatoes,
500 g sweet pepper,
150-200 g brinzy,
2 eggs
Roslinna olive, parsley, black pepper - for relish.

Preparation:
Cut the baked goods and skins and peppers into small pieces. Cut the tops of the tomatoes and carefully remove the cores and salt until relished. Mix the chopped peppers with finely chopped brinzo and olive oil and salt. Stuff the tomatoes with minced meat and place on a high-sided deco. Add a teaspoon of beaten eggs to the tomato skins. Rub the tomato pulp through a sieve, add salt and pour over the tomatoes. Sprinkle the tomatoes with olive oil and bake at 180°C in the oven for 10 minutes. Before serving, sprinkle with parsley and ground black pepper.

Baked tomatoes “Sacred to Sirna”

Ingredients:
1 kg of tomatoes,
250 g siru,
100 g bacon,
200 g wheat bread,
½ cl. chicken broth,
salt, pepper, basil, marjoram - for relish.

Preparation:
Carefully remove some of the pulp from the tomatoes, salt and pepper them. Dice the lard and bread rolls into cubes. Grease the bacon and then grease the bread. Cut the syre into slices, and the basil into slices. Mix the lard, bread and cheese with basil, add the tomato pulp and mix. Fill the prepared tomatoes with this filling, place in the mold, pour in the chicken broth and simmer in the oven at 200°C for 20 minutes. I'm ready to sip with marjoram.

Tomatoes baked in dough with cheese and eggs

Ingredients:
5 tomatoes,
2 tbsp. flour,
100-150 g solid siru,
3 eggs,
1 tsp. roslin oil,

Preparation:
Cut the tomatoes into circles. U boroshno add|add| a little water, salt and knead the dough. Beat the eggs. Grate the syre into a fine grater. Soak a slice of tomato in the dough and place it on a surface coated with deco butter. Grate with sire, ground black pepper and pour in beaten eggs. Bake for 6-10 minutes|minutes| with the oven heated to 180°C.

Tomatoes and cheese “Bliss”

Ingredients:
5 medium tomatoes,
1 cl. grated syru
1 cl. breadcrumbs,
2 large cloves for chasnik,
parsley, salt.

Preparation:
Remove the core of the tomatoes, which has been removed, and lightly salt the middle and center. Trim the parsley, pass the chasnik through the press. Mix the cheese, breadcrumbs, chasnik and parsley and mix well. Stuff the tomatoes and bake in oven at 180°C for 20-25 minutes.

Tomatoes with rice, greens and cheese “Gnomiki”

Ingredients:
4 tomatoes,
3 tbsp. rice,
50-100 g solid siru,
1 tbsp. soy sauce,
30 g vershkova butter,
20 g mayonnaise,
30 g sour cream,
2 sprigs of parsley,
a pinch of “Sumish Peppers” seasoning,
salt for relish.

Preparation:
Boil the rice in salted water, add soy sauce and top oil and mix. Then add some dribble|milk| chopped parsley leaves. Cut the tops of the tomatoes, scoop out the pulp, add salt, pepper and fill with rice filling. Place this on the sheet. Mix mayonnaise, sour cream and grated cheese. Place this mixture on top of the rice, cover the tomatoes with the previously cut shells and place in the oven at 180°C for 20 minutes.

Tomatoes with cucumbers, shredded cheese and cheese

Ingredients:
10 medium-sized tomatoes,
200-250 g solid siru,
1 fresh cucumber,
200 g shank
2-3 tbsp. sour cream,
1-2 tbsp. roslin oil,
green cibul, green dill, salt - for relish.

Preparation:
Chop the tops of the tomatoes and carefully remove the pulp. Cut the shank and cucumbers into small cubes. Detail the green cybul and crepe. Grate the syre into thirds. Eat shredded meat, cucumbers, green cabbage and crêpe, add sour cream for relish and mix well. Fill the tomato “cups” with the filling, depriving the animal of a bit of meat. Place cheese on top of the filling, closing the opening completely. Place the prepared tomatoes on a greased surface|grease| oil|mastil| deco, coat|smear|

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

Ingredients:
4 tomatoes,
100 g cod,
100 g pineapple,
100 g siru,
mayonnaise, black pepper - for relish.

Preparation:
Remove juice from tomatoes, leaving some of the pulp. Rub the removed pulp through a sieve and mix with finely chopped boiled cod and pineapple. Season the masa with salt and pepper, add mayonnaise and mix. Fill the prepared tomatoes with the filling, grate them with cheese, place on a sheet and place in the oven at 180°C for 15-20 minutes.

Tomatoes baked with chicken and cheese

Ingredients:
6-7 fresh tomatoes,
400-450 g chicken fillet,
1 cibulin,
100-150 g solid siru,
mayonnaise, herbs, salt, black pepper - for relish.

Preparation:
Roast the tops of the tomatoes and carefully remove the core. Cut the chicken fillet into small pieces and, together with the chopped chicken, coat it in a frying pan with oil until done. Salt and pepper until relished. Grate the cheese into a third. Place the chicken coated with the tsibule near the tomato, pour mayonnaise over it, cover the animal with cheese. Place the tomatoes on the greased|smeared| oil|mastil| baking dish or deco, and bake in a pre-heated oven at 200°C for about 15 minutes.

Tomatoes with quail eggs, cheese and arugula “Apetitni”

Ingredients:
6 small tomatoes,
6 quail eggs,
50 g siru,
arugula, salt, black pepper - for relish.

Preparation:
Grate the cheese into fine grates, finely chop the arugula. Cut the tops of the tomatoes and scoop out the pulp. Place the tomatoes in a lined baking dish. Beat the quail egg into the skin, add a little arugula, salt, pepper and grate the cheese. Place the pan in the oven at 180°C, bake the tomatoes for 15-20 minutes.

Baked tomatoes with zucchini and cheese

Ingredients:
6 tomatoes,
1.5 zucchini,
200 g mozzarelli.
2 cibulini.
5 cloves of chasnik.
3 tbsp. sour cream,
2 tbsp. roslin oil.
1 tsp. greens crop.
salt for relish.

Preparation:
Peel the zucchini, zucchini and chasnik, cut into pieces and coat in a frying pan with olive oil over medium heat. Add|add| sour cream, salt, crepe and simmer over medium heat. Cut the tops of the tomatoes, scoop out the pulp, trim them and add to the zucchini mixture, stir and simmer another 10 quills over medium heat. Fill the tomatoes with the filling, place on a sheet, and cover the tomato skin with slices of mozzarella. Place the sheet in the oven and bake 10 tomatoes at a temperature of 200°C.

Tomatoes baked on the tops with cheese curd

Ingredients:
6 great tomatoes,
3-5 tbsp. grated syrah,
300 g fatty tops,
2 drops of minced meat,
a pinch of tsukru,
salt, black chalk pepper - for relish.

Preparation:
Cut the tomatoes crosswise, scald them with dill and immediately soak in the water. Remove the skin and cut the tomatoes into slices. Place them on a paper towel to take back the land. Place the mint stems in another saucepan, pour the tops over them, and bring to a boil over medium heat. Then, having changed the fire, boil the tops until reduced. In a greased baking dish, place a heap of tomatoes, sizzle, pepper and zucchini overlapping. Strain the tops through a sieve directly onto the tomatoes, sizzle with cheese and place in the oven at 180°C for 15 minutes| until the crust turns golden brown. Serve to the table in a tart pan.

Tomatoes with mushrooms, nutmeg and cheese “Secret”

Ingredients:
8 tomatoes,
250 g pecheritsa,
3 eggs,
100-150 g syru,
1 cibulin,
2 cloves chasnik,
3 scoops of white bread,
½ cl. 20% verts,
parsley, salt, pepper, nutmeg - for relish.

Preparation:
Finely chop the fish and brush it with top oil, adding chopped chasnik, parsley and mushrooms. Lubricate everything with 5 hvilins. Then pour in the tops and boil the bottoms, seasoning with spices. Cut the bread into cubes and brush it. Add crackers to the mushroom paste, eggs and ⅔ grated cheese. Salt, pepper and add|add| nutmeg peas. Z|iz| After cutting the top of the tomatoes, remove the pulp. Fill the tomatoes with this filling, place them on a buttered deco, sizzle with any remaining cheese, and bake in the oven for 20-25 quills at a temperature of 200°C. Garnish the finished herb with parsley leaves.

Baked tomatoes stuffed with milk sauce and cheese

Ingredients:
1 kg of tomatoes,
4 tbsp. flour,
½ cl. milk,
150-200 g solid siru,
2 eggs
4 tbsp. fat
parsley, salt, black pepper - for relish.

Preparation:
Cut the tops of the tomatoes and remove the pulp. Lightly grease the frying pan with fat, then, stirring constantly, pour in the milk and heat until the mixture is smooth. Add chopped tomato pulp and black pepper to the sauce, heat for 8-10 minutes over low heat. Remove the frying pan from the heat, simmer the grated cheese, add salt, add chopped parsley and beaten egg whites, stir and finally carefully fold in the beaten egg whites. Fill the tomatoes with the sauce, place on a greased deco, pour over any remaining sauce and bake in the oven for 20-25 quills at a temperature of 180°C.

Enjoy your summer evenings with our easy-to-follow recipes. And don’t hesitate, your loved ones and the guests who stopped by will enjoy it.

Delicious!

Larisa Shuftaykina

I bake these tomatoes very quickly, but I didn’t get around to publishing the recipe.
The same proportions are not required, so only the tomatoes are taken in the amount that will fit on the deck.
I have an oven, so it’s deco me - you can bake it yourself, as much as it fits: (medium-sized tomatoes “tops”):

The fruits of the vine are plump, fleshy, firm, and not rare.
In addition, you will need a chasnik, spicy herbs, salt, pepper, oceta oliya.
It is important to add fresh herbs (rosemary, thyme, basil...), or perhaps dry ones (we have rarely used Provencal dry herbs with the addition of dry red basil).

Slice the tomatoes in half, pick out the insides, turn them cut side down and place 15-30 slices in a tray or on a tray to drain off any excess juice.
I will freeze the center mixture from the juice in a tray for a briquette and then for sauce or soup
First stage of baking - preparation
Place the tomato halves on the deco side down, with a slight overlap (possibly with a slight overlap) and roast in the oven until softened enough to then bake them into one ball. The more you add for baking, the less oil you will need:

Another stage of baking
With the juice that you saw, wipe the sheet dry and add the tomatoes generously, then add them cut-side down:

Sprinkle with herbs, pepper and clear pour the olive oil so that it penetrates into the skin half. No salt needed yet.
Bake at 160˚ until the tomatoes wilt (watch your oven), pouring oil from the bottom of the tray.
Third stage of baking - until ready
Add salt, add chasnik and bake until ready, pouring in olive oil. Adjust the temperature to your liking. I like smoked tomatoes that have just started to burn at the edges, then at the end of baking, increase the oven temperature to 180˚.
In the original recipe (I brought it from Italy), the tomatoes are poured with olive oil until it burns, but otherwise I don’t enjoy wasting money, so I spend it sparingly.As it looks like there is a little bit of salt, I add it and bake until it reaches the consistency that suits me.
In the top photo you can see that I added the hourbook too late! The chasnik is not guilty of boiling into porridge, but we insist that he is not guilty of it, so you need to add the soup fifteen minutes before the tomatoes are ready.

Ready hot add tomatoes thoroughly dry I heat a sterile jar (I used 450 ml per jar).
While the oil is still hot, add a little bit of otto (I used balsamic), mix well with a spatula and pour the tomatoes into the jar to the very top.
Twist with sterile caps.
Call the olive oil, but if it doesn’t wash, it’s okay - you can cook (fry) a small portion of the sauce in a small frying pan or castrulian.

I warm up the tomatoes in a jar (without a lid) in a micro-oven, and then add hot olive oil - just for every incident. I haven’t collected anything yet, but the stock miraculously stood until winter and didn’t get sealed, so here you yourself rely on nutritional supplementary sterilization.

The appetizer is so tasty, it hasn’t survived until spring yet, but it’s time to start before the New Year))
It’s not a good idea to keep an open jar in the refrigerator for longer; There are no preservatives in the warehouse, there is very little acid - I’m afraid it’s going to freeze.

Tomato livers taste best with a bowl of greased black bread.
It’s also delicious with pasta (pasta), mushrooms, porridge, legumes, and salads.