Stuffed tomatoes in the oven, slow cooker and microwave, as well as recipes for fresh and pickled "barrels"

Tomato is a unique vegetable that can be combined with almost any product. Therefore, there are many recipes for stuffed tomatoes. In this variety, there is sure to be a dish just for you.

Tips for beginners

Tomatoes of medium size are suitable for stuffing. You should not take big fruits. Large tomatoes do not look as aesthetically pleasing as small ones. Eating a large stuffed fruit is much more difficult. Choose dense vegetables of the same size and without any damage. What else to consider?

• Proper preparation. After cutting off the top of the fetus, use a spoon with thin edges and carefully remove the contents without damaging the walls. The cook’s reviews show that the dish turns out to be much tastier if there is no juice left in the tomato “barrels”. To do this, you need to turn all the fruits upside down and place on a flat plate. It is enough to wait 20-30 minutes.
• Filling rating. If the cooked filling is tasty, then the stuffed tomatoes will turn out to be successful. Therefore, having prepared the filling, be sure to try it and think about whether you are happy with everything. For example, if you want to get a sweet and sour taste, then add a little sugar, and garlic and red pepper will give eastern pungency. If you stuff the tomatoes with minced meat, add a little sauce or mayonnaise. This will give the finished dish a special taste and juiciness.

Warm recipes for stuffed tomatoes

A single universal recipe does not exist. A variety of fillings are used to prepare stuffed tomatoes: from cottage cheese, minced meat, smoked meats, mushrooms, shrimp. Stuffed tomatoes in the oven with minced meat are tasty and popular.

With minced meat and mushrooms

Features. Any mincemeat is suitable for tomatoes: chicken, turkey, pork and beef. There are no strict requirements for the choice of mushrooms. Mushrooms, oyster mushrooms are suitable. You can use forest mushrooms: honey mushrooms, old, oils. The next step-by-step recipe for stuffed tomatoes with mince will help prepare the dish.

Components:

• tomatoes - eight fruits;
• mushrooms - 270 g;
• onions - one piece;
• minced meat - 220 g;
• sour cream - ten teaspoons;
• hard cheese - 120 g;
• water - half a glass;
• salt pepper;
• sunflower oil - four tablespoons.

Cooking

1. Prepare the mushrooms, cut them into slices and boil for 20 minutes. Allow to cool.
2. Chop the onion. Fry it in oil until golden brown.
3. Add minced meat and mix. Add salt, pepper. With constant stirring, sauté the minced meat for ten minutes.
4. Combine the cooled mushrooms with minced meat. Continue to simmer another ten minutes. Allow the filling to cool slightly.
5. Prepare the tomatoes. Cut off the lids of the tomatoes, carefully clean all the seeds and stalks. Let the juice drain.
6. Fill the prepared “barrels” with the finished filling.
7. Lubricate the baking dish (high side) with oil. Put stuffed tomatoes in a mold. Fill them with water. Bake in the oven at 180 ° C.
8. Grate the cheese.
9. After 15 minutes, remove the tomatoes. On each "barrel" put a spoonful of sour cream and sprinkle with cheese.
10. Put the dish in the oven for another 15 minutes.

With rice and shrimp filling

Features. Due to rice, the dish becomes very satisfying.For cooking, you need friable porridge. Therefore, it is better to use long rice. You can take fresh-frozen shrimp or canned.

Components:

• tomatoes - eight fruits;
• rice - 100 g;
• shrimp - 250 g;
• sour cream - four tablespoons;
• onions - one head;
• margarine - 75 g;
• fresh greens - four to five branches;
• pepper, salt.

Cooking

1. Cut off the top of the tomatoes and prepare them for stuffing.
2. Shrimp (freshly frozen) in water. Chilled seafood cut.
3. Cook rice.
4. Fry the chopped onion until golden.
5. Finely chop the greens.
6. Connect all the workpieces. Add salt, pepper, if desired.
7. Insert the rice and shrimp filling into the tomato barrels. Sprinkle with melted fat and bake for 10-15 minutes.
8. Pour sour cream before serving.

In a slow cooker

Features. You can bake your favorite dish not only in the oven, but also in the slow cooker. And in the latter case, the tomatoes are more juicy.

Components:

• tomatoes - eight fruits;
• onions - one head;
• ham - 200 g;
• hard cheese - 180 g;
• garlic - one clove;
• greenery;
• sour cream (mayonnaise) - a tablespoon;
• cooking oil.

Cooking

1. Remove the core from the tomatoes. "Barrels" salt a little inside.
2. Cut the ham into small cubes.
3. Grate the cheese on a medium grater.
4. Chop the fresh herbs.
5. Grind aromatic garlic using a press.
6. Sauté chopped onion.
7. Combine all the blanks and two-thirds of the grated cheese. Add a spoonful of sour cream for juiciness.
8. Stuffed tomatoes with the resulting filling.
9. Lubricate the bowl with butter and put the tomatoes in it. Turn on the baking mode for 20 minutes.
10. Sprinkle the tomatoes with cheese. Fragrant "barrels" leave in the slow cooker for another ten minutes.

In the microwave

Features. Much faster baked tomatoes in the microwave. This recipe does not cause any particular difficulties.

Components:

• tomatoes - eight fruits;
• chicken fillet (boiled) - 160 g;
• boiled rice - 220 g;
• canned corn - 270 g;
• champignons (boiled) - 180 g;
• onion - two heads.

Cooking

1. Chop the onion and heat in the microwave with oil for five minutes.
2. Combine it with chopped chicken, boiled mushrooms and corn. Warm up in the oven for five minutes.
3. Combine the chicken and mushroom preparation with rice and mix.
4. Prepare the tomatoes by removing the cores.
5. "Barrels" fill with filling. Sprinkle cheese on top of each.
6. Bake in the oven for five minutes.

In the test

Features. If you want to surprise your loved ones with a hearty and original dish, then cook the tomatoes in the dough. You can knead the latter yourself or use any ready-made (for example, puff).

Components:

• tomatoes - five fruits;
• minced meat - 380 g;
• onions - two pieces;
• champignons - 160 g;
• cheese - 180 g;
• flour - 250 g;
• kefir - 150 ml;
• salt, soda - half a teaspoon.

Cooking

1. Prepare the dough by mixing flour, kefir, salt and soda.
2. Peel the tomatoes from the guts.
3. Fry chopped onions in a pan. When the latter turns golden, add the minced meat and continue to fry.
4. Pour the chopped mushrooms and continue to simmer the mixture.
5. Salt, pepper and stuff the chopped tomato cores. Stew for another five minutes.
6. Roll out the dough. Cut circles with a diameter slightly larger than tomatoes.
7. Stuff the tomatoes with the filling and wrap them with dough, leaving the top open.
8. Sprinkle with cheese. Bake the tomatoes in the dough for about 40 minutes in the oven at 200 ° C.

No heat treatment

Fresh fruits, stuffed with a wide variety of fillings, are original and fragrant. You can use one product or boldly combine various ingredients.

Cheese and garlic

Features. The recipe for stuffed tomatoes with cheese and garlic is very popular. Hard cheese is recommended for its preparation. However, this ingredient can be replaced with curd, for example, Almette or Philadelphia. Such a dish will acquire a special piquancy.Cheese and garlic tomatoes, in the classic version, are consumed raw. However, some cooks bake them in the oven for 15-20 minutes and serve hot. Try both options and choose the most optimal one for yourself.

Components:

• tomatoes - eight fruits;
• garlic - two cloves;
• hard cheese - 200 g;
• sour cream (you can take mayonnaise) - five tablespoons;
• dill - three branches.

Cooking

1. Prepare the tomatoes. You can simply cut the top and remove the pulp. If there is time, then make oblique incisions and make a tomato “barrel” in the form of a flower with sharp clove petals.
2. Grate the cheese. Grind the dill and pass the garlic through a press.
3. Combine cheese, garlic. Add sour cream.
4. Fill the tomato flowers with the filling. Sprinkle dill on top.

With crab sticks

Features. Another simple recipe for stuffed tomatoes. This dish serves cold appetizers. Unlike the previous recipe, it is not subject to heat treatment.

Components:

• tomatoes - six pieces;
• bell pepper - one;
• crab sticks - 150-180 g;
• canned corn - 100 g;
• mayonnaise - three tablespoons;
• fresh cucumbers - two pieces;
• olives (for decoration) - 100 g;
• pepper, salt.

Cooking

1. For tomatoes, cut off the top. Remove the stalk.
2. Dice cucumbers, crab sticks and pepper into small cubes. All mix. Add the corn, salt and pepper.
3. Combine the aroma mix with mayonnaise.
4. Fill the tomatoes with the resulting filling.
5. Decorate each barrel with olives rings.

In Greek

Features. A simple but tasty dish is Greek tomatoes. It is best to use feta cheese. It is he who is the hallmark of Greece. If desired, you can replace it with mozzarella.

Components:

• large tomatoes - four fruits;
• olive oil - five tablespoons;
• garlic - two cloves;
• feta cheese - 120 g;
• vinegar - one tablespoon;
• Bulgarian pepper - one;
• cucumber - one;
• oregano - three to four leaves;
• olives - 100 g.

Cooking

1. To cut off the top of the tomato, back off the stem 2-3 cm. Subsequently, such tops will become “covers”. Remove seeds and septa. Season each barrel with pepper and salt.
2. Pass the garlic through a press and combine with chopped oregano. Add oil, vinegar, salt and beat thoroughly.
3. Add finely chopped vegetables (cucumber, pepper), olives and cheese to the resulting mass. Mix everything.
4. Fill all the tomatoes with the filling. Cover each barrel.

Egg curd

Features. Stuffed tomatoes will be an excellent cold appetizer to the table if guests suddenly rushed in.

Components:

• tomatoes - six fruits;
• boiled eggs - two;
• processed cheese - one;
• garlic - one clove;
• mayonnaise - two tablespoons;
• dill - five branches;
• salt.

Cooking

1. Eggs, grated cheese.
2. Combine them with chopped garlic.
3. Add salt, mayonnaise and mix the filling.
4. Prepare the tomatoes by taking out the whole core. Leave the cut off lids.
5. Stuff the tomatoes with the cheese and egg mixture.
6. Garnish with dill and cover with lids.

With cottage cheese and fresh herbs

Features. The main role in this snack is played by cottage cheese. Therefore, choose a delicious home-made product. Sour or stale curd will hopelessly ruin the dish.

Components:

• tomatoes - six fruits;
• homemade cottage cheese - 200 g;
• fresh herbs - 20 g;
• mayonnaise - three tablespoons;
• garlic - one clove.

Cooking

1. Mash cottage cheese with garlic.
2. Enter finely chopped greens into the curd mixture. Season the aromatic filling with mayonnaise.
3. Cut ripe tomatoes into two halves. Remove the core completely.
4. Fill both halves of the tomato with the resulting curd mixture.
5. Garnish with parsley branches if desired.

Salted

Salty tomatoes with filling are especially delicate and piquant. For fermentation (for example, in Armenian), you can use fully ripened red fruits. But if you have a lot of green tomatoes, then use the delicious Georgian cuisine recipe.

In Georgian

Features. For the preparation of tomatoes in Georgian use green tomatoes. Such a product will be the perfect complement to any dishes: potatoes, porridge, meat, fish. They can be consumed as a separate dish. Most often, stuffed green tomatoes canned for the winter, but you can cook it like an ordinary dish.

Components:

• green tomatoes - eight fruits;
• chili pepper - a quarter of the pod;
• onion - one;
• carrots - one;
• parsley - a small bunch;
• garlic - two cloves;
• celery - five to six leaves;
• dill - one umbrella;
• salt - two tablespoons;
• water - one liter.

Cooking

1. Grate the carrots on a coarse grater, chop the celery, chop the parsley.
2. Grind garlic and hot pepper.
3. Mix all the ingredients and add a little salt.
4. On green tomatoes, make deep cruciform incisions.
5. Stuff the tomatoes with the vegetable filling.
6. Place the tomatoes in a pan, tight to each other. Between them lay an umbrella of dill.
7. Add salt to the water and boil the solution.
8. Pour tomatoes with the resulting brine.
9. Soak them for four days.

In Armenian

Features. Tomatoes in Armenian can be consumed daily or prepared for an appetizer for the holiday. Spicy, tasty fruits can complement any dish. They go well with all side dishes and emphasize the taste of meat dishes. Use the following recipe to make tomatoes stuffed with cabbage and carrots.

Components:

• tomatoes - 1 kg;
• Bulgarian pepper - two pieces;
• cabbage - one small head;
• carrots (large) - one;
• celery - three leaves;
• chili pepper - half a pod;
• dill - a small bunch;
• cilantro - three leaves;
• garlic - four cloves;
• salt (for brine) - two tablespoons;
• horseradish leaf - one;
• water - one liter.

Cooking

1. For tomatoes, cut the “lid” and remove the cores.
2. Chop the cabbage. Add salt to taste and squeeze with your hands.
3. Grate the carrots, finely chop the sweet and bitter peppers, chop the dill.
4. Mix all ingredients with cabbage.
5. Lubricate the inner surface of tomato "barrels" with sugar and salt.
6. Fill the tomatoes with cabbage filling.
7. Stuffed tomatoes in a saucepan on a leaf of horseradish. Put cilantro, celery, dill on top.
8. Chop the tomato cores. Combine with chopped garlic.
9. Prepare a brine of water and salt, boil it.
10. Put the tomato-garlic mixture on stuffed tomatoes. And fill the whole dish with hot pickle.
11. Put oppression and stand one day. Then transfer the pan to the refrigerator and wait another four days.

And one more tip. If you do not want the baked stuffed tomatoes to be too fried, then cover them with foil before putting them in the oven.

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