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.

I bake these tomatoes every year, but I never got around to publishing the recipe.
No proportions are needed, because you take as many tomatoes as can fit on the baking sheet.
I have an oven, so I have a mini baking tray - you can calculate for yourself how much fits on it: (medium sized cream tomatoes):

The fruits should be dense, fleshy, fairly ripe, and not watery.
Additionally, you will need garlic, herbs, salt, pepper, vinegar and vegetable oil.
It is advisable to use fresh herbs (rosemary, thyme, basil...), but you can also use dry ones (this time I used dry Provençal ones with the addition of dry red basil).

Cut the tomatoes in half lengthwise, remove the seeds and liquid, turn them cut side down and leave for 15-30 minutes in a tray or on a tray to allow any remaining liquid to drain.
I freeze the selected centers with juice in a tray in the form of a briquette and then use them for sauce or soup
The first stage of baking is preparatory
Place the tomato halves on a baking sheet, cut side down, as tightly as possible (maybe with a slight overlap) and keep in the oven until softened enough to allow them to be baked in one layer. The more tightly you place it for baking, the less oil you will need:

Second stage of baking
Drain off the released juice, wipe the baking sheet dry and lay out the tomatoes tightly, but this time with the cut side up:

Sprinkle with herbs, pepper and abundantly pour oil over each half so that it gets into each half. No need to add salt yet.
Bake at 160˚ until the tomatoes have wilted (check your oven), pouring oil from the bottom of the baking sheet from time to time.
Third stage of baking - until done
Add salt, add garlic and continue to bake until done, basting with oil. Adjust the temperature to your taste. I like almost smoked tomatoes that have begun to burn slightly around the edges, so at the end of baking I increase the oven temperature to 180˚.
In the original recipe (I brought it from Italy), the tomatoes are filled with oil almost to the top, but I don’t like such wastefulness, so I do it sparingly.If it seems that there is not enough oil, I add and bake further until it reaches the consistency that I like.
You can see in the top photo that I added the garlic late! The garlic should not boil into porridge, but it should not be hard either, so it should be added about fifteen minutes before the tomatoes are ready.

Ready hot place the tomatoes tightly in dry hot sterile jar (I barely had enough for a 450 ml jar).
Add a little vinegar (I used balsamic) to the still hot oil remaining on the baking sheet, mix well with a spatula and pour the tomatoes in the jar to the very top.
Screw on with sterile caps.
Usually there is enough oil, but if you don’t have enough, it’s okay - you can cook (heat) a small portion separately in a small frying pan or saucepan.

I additionally heat the tomatoes in a jar (without a lid) in the microwave, and then add hot oil - just in case. I didn’t do this a couple of times, but the supply lasted well until the winter and did not deteriorate, so here you decide the issue of additional sterilization yourself.

The snack is very, very tasty, it has never survived until spring, but sometimes it’s possible to stash it before the New Year))
I do not recommend storing an open jar for more than a week, even in the refrigerator; There are no preservatives in the composition, there is very little acid - I'm afraid it will spoil.

Baked tomatoes are best eaten with a slice of toasted black bread.
It’s also delicious with pasta (pasta), mushrooms, porridge, legumes, and salads.

I love tomatoes! I burn with unearthly love for them! And doctors say that this is correct, because a ripe tomato is not just a tasty and bright vegetable, but also a source of vital substances - potassium, magnesium, iron, as well as lycopene - a strong natural antioxidant and serotonin - the “happiness hormone”! But what’s interesting is that after heat treatment, tomatoes are much healthier than just fresh ones! Therefore, I offer you this simple but very tasty recipe - bake tomatoes in the oven with aromatic herbs, and then season with garlic. Divine, believe me! You take such a tomato by the tail, take a bite... and the fragrant “lava” completely takes over your taste buds. There's no point in talking about it, you have to try it! Oven-baked tomatoes with aromatic herbs and garlic are the perfect addition to a side dish of potatoes, rice or pasta. I also recommend serving them as an independent side dish for meat and poultry. But I can easily eat them just like seeds, leaving only a pile of tails, and then dip the bread into the resulting sauce.

Recipe information

Total cooking time: 30 min.

Number of servings: 3 .

Ingredients:

• tomatoes – 9 pieces (about 550 grams)
• vegetable oil – 9 teaspoons
• aromatic herbs – ½ teaspoon
• ground black pepper – ½ teaspoon
• salt - to taste
• garlic – 4 cloves

and:

• baking dish.

Recipe:

Vegetables baked in the oven are always tasty and healthy. I offer several good recipes, ranging from whole baked vegetables to more complex baked vegetable dishes that can decorate the most sophisticated holiday table. All recipes are quite simple, quick and tasty.

Whole baked vegetables

Ingredients:

(4-6 servings)

• 3-4 eggplants
• 2-3 salad peppers
• 2 onions
• 4 tomatoes
• vegetable oil

1. There is nothing simpler and tastier than whole vegetables baked in the oven. We take any vegetables that we want to bake. It is desirable that the eggplants are small and all approximately the same size. In this case, everyone will cook at the same time.
2. Wash the vegetables, no need to remove the tails, then place them on a greased baking sheet. Peel the onion and cut it in half.

3. Place the baking sheet in a well-heated oven. Bake vegetables for 45 minutes at 180°C. We periodically look into the oven, if necessary, turn it over to another barrel.
4. When the peppers become soft, the eggplants become very wrinkled and also become soft, and the skin on the tomatoes cracks, remove the baked vegetables from the oven. If some of the vegetables are not yet baked enough, return to the oven for 10-15 minutes.

5. Let the vegetables cool slightly. Then we take the peppers and eggplants by the tail and remove the peel. If the vegetables are well baked, the skin is very easily separated from the pulp. After cleaning, remove the tails. We also remove the seeds from the pepper.
6. The skin of baked tomatoes can also be removed without effort, much easier than by scalding.
7. Place the oven-baked vegetables on a dish whole or cut into large pieces. Drizzle with olive oil and serve. This dish is perfect for kebabs or fried meat.

8. Vegetables baked in the oven also produce delicious eggplant caviar. To do this, finely chop baked and peeled eggplants, peppers and tomatoes, add finely chopped fresh onions, and pour olive oil.
9. Test for salt and sugar and add a little crushed garlic to add spiciness. Serve eggplant caviar chilled.


Baked vegetables for the holiday table



Ingredients:

• 500 gr. green beans
• 5 small potatoes
• 5 small onions
• 5 tomatoes
• 2 eggplants
• 50 gr. smoked meat
• 100 gr. hard cheese
• 3 cloves garlic
• 1 tbsp. spoon breadcrumbs
• 0.1 l. cream
• parsley
• sunflower or olive oil
• pepper

Oven baked potatoes

For this baked potato recipe, we use small oblong tubers. We peel the potatoes, wash them, and then cut them in half lengthwise so that we get long boats.

Salt the potatoes, generously grease them with vegetable oil, and then place them on a baking sheet, which we then put in a hot oven.

Bake the potatoes over medium heat. We periodically check for readiness. Remove the finished potatoes and let them cool slightly.

Using a spoon or knife, carefully scoop out the insides of the halves to make potato boats.

We carefully grind the potato mass we have chosen, add finely chopped smoked meat, a little salt and pepper. Pour in the cream a little at a time and taste. The filling should be tender, but not liquid.

Stuff the potatoes and set aside.

Eggplant baked in the oven with cheese

For baking, take two small young eggplants. We cut the washed eggplants into round slices one and a half to two centimeters thick.

To remove the bitterness, sprinkle the plates with salt. Wait 10 minutes and then rinse the eggplants in cold water. Squeeze out excess moisture.

Place the circles on a baking sheet greased with vegetable oil. Spray the eggplants with oil from a spray bottle or simply drip from a bottle, and then place in a preheated oven.

Bake the eggplants in the oven for 10 minutes over medium heat.

Sprinkle the almost finished eggplants with grated cheese and put them back in the oven for exactly five minutes. The cheese should melt and lightly brown.

Oven baked tomatoes

Despite the fact that various salads are mainly prepared from fresh tomatoes, tomatoes are very tasty if baked in the oven. I want to share the simplest recipe for baked tomatoes.

So, we choose small, ripe, but fairly dense tomatoes. The round shape is most convenient.

Cut the washed tomatoes in half. Place the halves on a greased baking sheet.

Be sure to add salt and grease the top with vegetable oil. Place the tomatoes in a hot oven.

While the tomatoes are baking, prepare a special filling for them.

In a separate bowl, mix 1 clove of chopped garlic, salt, pepper, finely chopped parsley, and breadcrumbs. Add a little olive oil and crush using a regular mortar. This is done so that the mixture absorbs the taste of garlic and parsley.

When the tomatoes are almost ready, apply garlic sauce to each tomato. Bake the vegetables until the filling is browned.

Along with this recipe for baked vegetables, you can also prepare baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven-baked onions

I remember as a child, when I mentioned onions, in any form, everyone immediately made faces. But it turns out that, unlike faithful onions or onions in cutlets, onions baked in the oven are a real delicacy. Try it and you will forever love this simple and tasty dish.

We take small onions of approximately the same size. It is not at all necessary to specifically buy onions of non-bitter varieties.

Peel the onion, which then cut into halves

Place the onions on a generously oiled baking sheet. Also generously pour oil on top of the onions.

Cover the baking sheet with the onions with foil and place in a well-heated oven. If the onion is left without foil, it begins to burn and becomes bitter.

Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160°C. In this case, the onions are baked for quite a long time. Depending on the size of the bulbs, it takes half an hour or more to bake.

How to serve baked vegetables

Baked vegetables in themselves are a tasty and healthy dish, but it can be supplemented with green beans, which will soften and highlight the taste of oven-baked vegetables.

So, take green beans, remove the tails and cut them into pieces about five centimeters each. Cook green beans for 10 minutes in salted water. The beans should become soft, but not fall apart. Be sure to drain the water.

Take two or three cloves of garlic, peel and finely chop.

Lightly fry the garlic in a small amount of olive or sunflower oil.

Place the beans on a large dish and sprinkle fried garlic on top. Pour the remaining oil in the pan, which has absorbed the taste and smell of garlic, over the beans.

Take a dish with beans and put all the baked vegetables on it. The order doesn't matter. But what plays a role is the temperature of the oven. All vegetables are baked at 180°C. By the way, it is also not advisable to leave the kitchen for a long time, since different baked vegetables require different cooking times.

That's all, our dish is ready! Serve the oven-baked vegetables hot.

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

Baked tomatoes, this dish is used as food for diets, as it is a whole, satisfying dish. With tomatoes baked in the oven you will fight fat deposits. Afteryou can show off your thighs and buttocks.

Recipes for baked tomatoes with cheese in the oven - delicious and very simple.

Oven-baked tomatoes are not only tasty, but also very healthy. This method of preparing food will especially appeal to people watching their weight. 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.

Baked tomatoes with cheese in the oven - general cooking principles

To prepare baked tomatoes with cheese in the oven, you need to use only ripe tomatoes. Unripe fruits may have a slight bitterness, which will affect the final taste of the dish. As for the variety, any tomatoes are suitable, from classic pink, yellow, red, to exotic black. It is better to choose dense fruits that are easier to cut. The skin is usually not removed from tomatoes, since it is thanks to the top film that the pieces hold their shape.

Tomatoes are usually cut into circles, halves, or the top is cut off and the insides are removed for filling. You need to work with tomatoes only with sharp knives.

You can use any cheese for cooking; most often, hard cheese is used in recipes, as it gives an appetizing crust. Usually the product is grated or sliced. The cheese is always placed on top or inside the tomatoes.

You can also add any spices, herbs, or additional products to your dishes. They go well with eggs, meat, mushrooms, milk, sour cream, cereals and various vegetables.

Tomatoes baked in the oven with cheese

Tomatoes and cheese are an ideal combination, 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;
• olive oil - 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 be 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 - 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.

Cooking tomatoes in the oven

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

1. Wash the tomatoes and cut into several pieces. If you have large tomatoes, cut them into small slices; for small tomatoes, just cut them in half or into four parts. 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 and place 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. 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!
6. 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 :). Bon appetit!

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.

Ingredients:

• olive oil - 45 ml;
• onions - 115 g;
• eggplants - 260 g;
• zucchini - 320 g;
• garlic - 2 cloves;
• thyme - 2 sprigs;
• large tomatoes - 4 pcs.;
• grated hard cheese - 55 g;
• mozzarella - 95 g.

Preparation

Sauté the eggplant, zucchini and onion cubes together until the mixture is soft. Remove the juicy cores with seeds from the tomatoes without touching the walls of the fruit. Combine the vegetable mixture with thyme, garlic puree and grated soft mozzarella cheese. Fill the cavities in the tomatoes with the mixture and sprinkle with Parmesan cheese. Bake the tomatoes for 20-25 minutes, and then serve immediately, until the cheese has time to harden and retain its viscousness. For textural variety, a couple of minutes before the end of cooking, the surface of the tomatoes can be sprinkled with bread crumbs.

Baked tomatoes with cheese in the oven “Cheese Holiday”

A very interesting and satisfying recipe. To prepare baked tomatoes with cheese in the oven, in addition to the main ingredients, you will also need bacon and croutons. The appetizer turns out to be quite satisfying, and pre-frying the ingredients makes it very flavorful.

Ingredients

0.8 kg of tomatoes;

0.2 kg of white bread or loaf;

100 gr. fresh bacon;

0.25 kg cheese;

100 ml broth;

Preparation

1. Chop the bacon into cubes, place in a frying pan and fry until fat appears.

2. Cut the bread into cubes and add it to the bacon. Fry everything together, don’t forget to stir. As soon as the crackers are slightly golden, remove from heat and cool.

3. Cut off the top of the tomatoes and remove the pulp.

4. Grind the cheese, mix with crackers and bacon, salt, add any spices to taste, then mix the tomato pulp.

5. Fill the tomatoes with the prepared mixture, put them in a mold, fill them with broth and bake for half an hour in the oven.

Recipe: Baked tomatoes with cheese in the oven “Bliss”

Another option for stuffed vegetables. The method is lightweight; instead of toasted bread, ready-made breadcrumbs are used. You will also need a little garlic and sour cream.

Ingredients

7 tomatoes;

A glass of grated cheese;

0.1 kg breadcrumbs;

0.1 kg sour cream;

3−4 cloves of garlic;

Any spices.

Preparation

1. Cut off the top of the tomatoes and remove the insides, as in the previous recipe.

2. Mix cheese, sour cream, breadcrumbs and chopped garlic. Add salt to taste.

3. Stuff the tomatoes, put the chopped tomato insides on top, and pour in the released juice.

4. Place in a mold and bake for 20 minutes at medium temperature.

Recipe - Baked tomatoes with cheese in the oven “Rice gnomes”

Hearty and aromatic baked tomatoes with cheese in the oven, which taste like vegetable cabbage rolls. For cooking, use regular white rice; you can take round, long, or even chopped rice.

Ingredients

3 tbsp. spoons of dry rice;

5 tomatoes;

0.1 kg cheese;

2 spoons of soy sauce;

Bulb;

50 gr. drain oils;

50 gr. sour cream;

Preparation

1. Cook the rice in salted water and drain the liquid.

2. Remove the insides and seeds from the tomatoes.

3. Finely chop the onion, fry in a frying pan, add the tomato cores and simmer for 5 minutes.

4. Combine onion, rice, add soy sauce, sour cream, spices to taste.

5. Stuff the prepared tomatoes and bake for 15 minutes.

6. Take them out of the oven, put grated cheese in each and cook for another 5 minutes. Serve hot.

Recipe - Baked tomatoes with cheese in the oven “Sytnenkie with ham”

A very beautiful and aromatic snack, which is also great for breakfast. Baked tomatoes with cheese in the oven according to this recipe are best made from large fruits so that a sufficient amount of filling can fit.

Ingredients

4−5 tomatoes;

Cheese 0.17 kg;

1 pickled cucumber;

100 gr. ham;

spoon of mayonnaise;

Dried herbs.

Preparation

1. Turn the ham into small cubes, also pickles. If it has a hard skin, then it can be cut off.

2. Add dried herbs, you can use any. Add mayonnaise and mix the filling.

3. Cut the tomatoes into thick rings, preferably at least 1 cm. Place on a greased baking sheet; you can use a silicone mat.

4. Place a little filling on each circle and distribute it all equally.

5. Grind the cheese and sprinkle each tomato circle.

6. Bake for 5-10 minutes until a cheese crust appears. These tomatoes can also be cooked in the microwave.

Recipe - Baked tomatoes with cheese in the oven “For guests”

You can make a spectacular accordion-shaped appetizer from tomatoes, very simply and quickly. She will help out if guests are already on the doorstep. In addition to the main products, for baked tomatoes with cheese in the oven you will need parsley and slices of salami, but you can do it without sausage, it also turns out delicious. We take all products in arbitrary quantities.

Ingredients

Large tomatoes;

Hard cheese;

Sausage;

Parsley.

Preparation

1. Cut the tomatoes into slices, but not completely. It should look like an accordion. We make each cut approximately 0.5 cm from the other.

2. Cut the cheese into thin slices and cut the ham into circles.

3. Place a slice of cheese and ham in each cut. If desired, you can alternate the ingredients and put one product in each cut.

4. Divide the parsley into leaves, you can simply cut it and also put a little inside the tomato.

5. Bake the accordions in the oven for literally 7-10 minutes until the cheese melts.

Recipe – Baked tomatoes with cheese in the oven “Secret”

This dish cannot be called simple, as it contains mushrooms that require preliminary preparation. But on the other hand, these baked tomatoes with cheese in the oven will surprise you with their filling and will definitely delight you with their taste. We will use ordinary champignons, and nutmeg will add zest to the dish.

Ingredients

8−10 identical tomatoes;

0.25 kg of mushrooms;

200 gr. cheese;

Bulb;

Garlic clove;

A little oil;

0.1 kg sour cream (you can use cream);

Ground nutmeg.

Preparation

1. Chop the mushrooms into thin slices and fry in a frying pan with oil for 5 minutes.

2. Chop the onion into cubes, add it to the mushrooms and cook together. Finally add salt and nutmeg. Let the filling cool.

3. Cut off the cap of the tomatoes, remove the insides and place on a baking sheet or in a mold.

4. Spread the mushroom filling equally.

5. Add a teaspoon of sour cream.

6. Grate the cheese and add the filling to each tomato.

7. Bake for 20 minutes at 200°C. We decorate the finished surprise tomatoes with parsley.

Recipe - Baked tomatoes with cheese in the oven “Creamy”

The special feature of this recipe is the milk sauce, which is added inside each tomato with cheese and then baked. The filling is tender, quite thick and has a pronounced taste of creamy cheese.

Ingredients

30 gr. oils;

4 tablespoons flour;

1 kg of tomatoes;

0.2 kg cheese;

150 ml milk;

Black pepper, salt.

Preparation

1. Prepare tomatoes for filling in the standard way, set aside.

2. Pour oil into a frying pan and fry the wheat flour until creamy. It is important that it does not burn, so stir continuously.

3. Pour in milk in a thin stream, cook until melted and turn off the heat. Let cool.

4. Three cheeses, mix with cooled milk sauce.

5. Separately beat the whites and grind the yolks.

6. Add the yolks to the cheese sauce, add pepper, salt, mix vigorously.

7. Carefully fold in the whipped whites.

8. Fill the tomatoes with the resulting sauce and bake for 25 minutes in the oven at 180°C.

Delicious recipe - Baked tomatoes with cheese in the oven “Sunny Italy”

Ideally, Italian mozzarella is used for this recipe, but it will be delicious with any other. The dish is quite spicy and aromatic, as a mixture of aromatic Italian herbs is used.

Ingredients

5 tomatoes;

50 gr. pitted olives;

0.15 kg cheese;

1 tsp. Italian mixture of herbs;

1 tbsp. l. oils;

If you don’t have Italian spices, you can mix any dried herbs yourself, add allspice, cloves, and coriander to taste. You can simply use your favorite seasoning.

Preparation

1. Chop the tomatoes into rings, place them in a greased pan, slightly overlapping. Sprinkle with vegetable oil.

2. Cut the olives into slices, sprinkle with tomato slices.

3. Sprinkle everything together with salt and aromatic spices.

4. Now comes a layer of grated cheese.

5. Bake until golden brown.

Baked tomatoes with cheese in the oven - useful tips and tricks

When stuffing tomatoes, you need to remove the pulp, but do not throw it away. You can put it in a container, put it in the refrigerator and then use it in any dishes. If there is a lot of pulp, you can boil it in a saucepan; in this form it will remain suitable for much longer.

When baking tomato halves, there is no need to remove the attachment point to the stem. If you want it so much, then it’s better to carefully cut it off in the finished dish. And if the shape of the tomato is disrupted, the juice will leak out and the dish will not be as tasty.

If the halves of tomatoes roll around on the baking sheet and do not want to stand, then you need to cut off a small plate from the opposite side or choose a shape in which the tomatoes will be in close contact with each other.

Baked tomatoes with cheese in the oven are much more flavorful if you use dried herbs instead of fresh leaves.