How to bake a tomato. Baked tomatoes with mozzarella cheese

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

Bake a vegetable, cut into circles, or stuff with other ingredients - tomatoes go well with mushrooms, eggplant, 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.

An appetizer can be eaten with a side dish, put on bread or served at the festive table as a separate dish.

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

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

Tomatoes with cheese and garlic in the oven

This tasty dish can be cooked in 20 minutes. It will come in handy for any celebration, will please 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.

Cooking:

1. Wash the tomatoes, cut into circles 1.5 cm thick.
2. Grate the cheese.
3. Add some mayonnaise and chopped herbs to the cheese. Salt a little.
4. Squeeze the garlic into the cheese mass. Mix thoroughly.
5. Lay the tomato slices on a baking sheet. Spread cheese on top.
6. Bake for 15 minutes at 180°C.

Baked tomatoes with breaded cheese

Breadcrumbs will make the cheese crispier. Add some food oriental flavor with fragrant spices.

Ingredients:

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

Cooking:

1. Rinse the tomatoes, remove the stalk, cut into circles.
2. Cut the cheese into square pieces. Try to make slices the size of the diameter of the tomatoes.
3. Lay tomatoes on a baking sheet. Lubricate them with mayonnaise. Salt a little.
4. Roll the cheese slices in breadcrumbs and place 1 piece on each circle of tomato.
5. Sprinkle spices on top.
6. Bake for a quarter of an hour at 180°C.

Tomato-mushroom casserole with cheese coat

This dish can be prepared in the form of a casserole. Mushrooms are pre-fried in a 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 bulb.

Cooking:

1. Wash mushrooms, cut into cubes.
2. Chop the onion.
3. Fry mushrooms with onions in a pan.
4. Cut the tomatoes into small pieces.
5. Grate the cheese. Put sour cream, pepper, squeeze garlic to it.
6. Lay the ingredients in layers in a refractory form: mushrooms with onions, a little salt, then tomatoes. Cover the casserole with cheese.
7. Send to the oven for 20 minutes. The oven temperature is 180°C.

Baked tomatoes with eggplant

Eggplant goes well with tomatoes, and cheese layer will give the dish homogeneous 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.

Cooking:

1. Cut eggplant into slices. Soak for 20 minutes in salt water.
2. In a separate bowl, combine mayonnaise with squeezed garlic and dill.
3. Finely grate the cheese.
4. Cut the tomatoes into circles.
5. Fry eggplant in oil.
6. First put the eggplants in a baking dish, generously grease the layer with dill mayonnaise. Sprinkle with cheese.
7. Lay the tomatoes, lightly salt. Grease again with mayonnaise and sprinkle with cheese.
8. Baking temperature 180°C. Cook 20 minutes.

Tomatoes with zucchini

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

Ingredients:

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

Cooking:

1. Cut zucchini and tomatoes into slices. Vegetables do not need to be skinned.
2. Prepare the sauce: chop the herbs, add it to the sour cream, pepper.
3. Grate the cheese.
4. Lay zucchini on a baking sheet, salt. Brush with sauce.
5. Lay out the tomatoes. Brush again with sauce. Sprinkle with cheese.
6. Send to the oven, preheated to 180 ° C for 20 minutes.

Potato casserole with tomatoes

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

Ingredients:

• 3 tomatoes;
• 6-7 potatoes;
• 150 gr. parmesan or gouda;
• mayonnaise;
• salt;
• garlic cloves;
• black pepper.

Cooking:

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

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

Tomatoes and cheese can already be called a classic combination.

These two products are perfect for each other, so there is a mass based on them. wonderful recipes. Today we will reveal the secrets of cooking baked tomatoes with cheese in the oven.

Baked tomatoes with cheese in the oven - general principles of cooking

To cook 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 will do, from classic pink, yellow, red, to exotic black. It is better to choose dense fruits that are easier to cut. The skin from tomatoes is usually not removed, since it is thanks to the top film that the pieces keep their shape.

Tomatoes are usually cut into circles, halves, or the crown is cut off, and the insides are removed for the filling. Tomatoes should only be handled with sharp knives.

You can take any cheese for cooking, most often in recipes coming hard as it gives appetizing crust. Usually the product is grated or sliced. Cheese is always placed on top or inside the tomatoes.

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

Recipe 1: Baked Tomatoes with Cheese in the Oven "It Can't Get Easier"

The easiest way to cook baked tomatoes with cheese in the oven. We spend a minimum of ingredients and time, but we get delicious snack perfect for lunch, dinner and even holiday table. We take the amount of products and spices by eye.

Basil (fresh or dried);

1. Cut the tomatoes in half.

2. Grind the garlic, add salt, olive oil and chopped basil.

3. Pour the sauce over the slice of tomatoes abundantly, put them in a mold, send them to the oven and bake for about 20 minutes. Temperature not more than 190-200°C.

4. Grind the cheese on any grater.

5. Take out baked tomatoes, put a pinch of cheese on each and set again for 5 minutes until the cheese is melted. Those who love a fried crust can hold the appetizer a little longer.

Recipe 2: Oven Stuffed Baked Tomatoes with Cheese

beautiful and interesting dish from baked tomatoes with cheese in the oven, which can safely claim to be a festive one. Looks impressive, it turns out delicious. For cooking, it is advisable to use fairly dense tomatoes, soft fruits will not work. Cheese can be used instead of cheese.

2 cloves of garlic;

A spoonful of any oil;

Salt, any herbs, pepper.

1. We wash the tomatoes, cut off the lid on top and carefully remove the insides with a spoon.

2. Grate the cheese. If cheese is used, then you can simply crumble into pieces or knead with a regular fork.

3. Grind the garlic and send it to the cheese.

4. Add salt, pepper, oil and knead the filling well.

5. Fill the tomatoes with the prepared mass and bake for 15 minutes. Can be served both hot and cold.

Recipe 3: Baked Tomatoes with Cheese in the Cheese Holiday Oven

very interesting and hearty recipe. To cook baked tomatoes with cheese in the oven, in addition to the main ingredients, you will also need bacon and crackers. The appetizer turns out to be quite satisfying, and pre-roasting products makes it very fragrant.

0.2 kg white bread or a loaf;

100 gr. fresh bacon;

1. Grind the bacon into cubes, send it to the pan and fry until fat appears.

2. Cut the bread into cubes and send it to the bacon. We fry everything together, do not forget to mix. As soon as the crackers are a little golden, remove from heat and cool.

3. Cut off the top of the tomatoes and take out the pulp.

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

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

Recipe 4: Baked Tomatoes with Cheese in the Bliss Oven

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

Cup grated cheese;

0.1 kg breadcrumbs;

3-4 cloves of garlic;

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

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

3. We start the tomatoes, put the chopped insides of the tomatoes on top, pour the juice that has stood out.

4. Fold into a mold and bake for 20 minutes at medium temperature.

Recipe 5: Baked Tomatoes with Cheese in the Rice Gnomes Oven

Hearty and fragrant baked tomatoes with cheese in the oven, which taste like vegetable cabbage rolls. For cooking, use the usual White rice, you can take round, long and even cut.

3 art. spoons of dry rice;

2 spoons of soy sauce;

1. In salted water, it is necessary to cook rice, drain the liquid.

2. In tomatoes, remove the insides with seeds.

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

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

5. We start the prepared tomatoes, bake for 15 minutes.

6. We take out their ovens, put grated cheese in each and cook for another 5 minutes. Serve hot.

Recipe 6: Baked Tomatoes with Cheese in the Oven Hearty with Ham

Very beautiful and fragrant snack which is also great for breakfast. Baked tomatoes with cheese in the oven according to this recipe are best made from large fruits to fit enough fillings.

1 pickled cucumber;

1. We turn the ham into small cubes, also pickled cucumber. If he has a hard skin, then it can be cut off.

2. Add dried herbs, you can use any. We put 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. Put a little filling on each circle, distribute everything equally.

5. Grind the cheese on a grater and sprinkle each circle of tomato.

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

Recipe 7: Baked tomatoes with cheese in the oven "For guests"

From tomatoes, you can cook a spectacular appetizer in the form of an accordion, and very simply and quickly. She will help out if the 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 any quantity.

1. Cut the tomatoes into slices, but not completely. Should be an accordion. Each incision is made at a distance of 0.5 cm from the other.

2. Cut the cheese into thin slices, slice the ham.

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

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

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

Recipe 8: Baked Tomatoes with Cheese in the Secret Oven

This dish cannot be called simple, as it contains mushrooms that require pre-training. But on the other hand, such baked tomatoes with cheese in the oven will surprise you with their filling and will surely please you with taste. We will use ordinary champignons, and nutmeg will add zest to the dish.

8-10 identical tomatoes;

0.1 kg of sour cream (you can use cream);

Ground nutmeg.

1. Shred mushrooms thin slices, fry in a frying pan with the addition of oil for 5 minutes.

2. Chop the onion into cubes, send it to the mushrooms and cook together. At the end, add salt and nutmeg. We cool the stuffing.

3. Cut off the lid from the tomatoes, free from the insides and place on a baking sheet or in a mold.

4. Spread the mushroom filling equally.

5. Put a teaspoon of sour cream.

6. We rub the cheese and put the filling in each tomato.

7. Bake for 20 minutes at 200 °C. Ready tomatoes with a surprise decorate with parsley.

Recipe 9: Baked Tomatoes with Cheese in the Creamy Oven

This recipe features milk sauce, which is added inside each tomato with cheese and then baked. The filling is tender, thick enough and has a pronounced taste of cream cheese.

Black pepper, salt.

1. We prepare tomatoes for the filling in a standard way, set aside.

2. Pour oil into the pan and fry wheat flour to cream. It is important that it does not burn, so stir constantly.

3. Pour milk in a thin stream, cook until deserted and turn off the fire. Cool down.

4. Three cheese, mix with cooled milk sauce.

5. Beat the whites separately and grind the yolks.

6. Enter in cheese sauce yolks, add pepper, salt, mix intensively.

7. Gently fold in the whipped egg whites.

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

Recipe 10: Baked tomatoes with cheese in the Sunny Italy oven

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

50 gr. pitted olives;

1 tsp Italian mixture of herbs;

If there are no Italian spices, then you can mix any dried herbs yourself, add allspice, cloves, coriander to taste. You can just use your favorite seasoning.

1. Chop the tomatoes into rings, put them in a greased form, slightly overlapping. Spray with vegetable oil.

2. Cut olives into circles, 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 - Tips and Tricks

When stuffing tomatoes, you need to take out the pulp, but you do not need to 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, then you can boil it in a saucepan, in this form it will remain suitable for much longer.

When baking halves of tomatoes, it is not necessary to remove the place of attachment to the stalk. If you so desire, then it is better to carefully cut it into ready dish. And the violation of the shape of the tomato will lead to the fact that the juice will flow out, and the dish will turn out not so tasty.

If the halves of the tomatoes roll around on the baking sheet and do not want to stand in any way, 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.

If it’s mid-August and you’re already tired of tomatoes in a whole raw form or in salads, try cooking baked tomatoes. Photo tutorials with step-by-step illustrations, presented in abundance on the Internet, recipes in cookbooks or ladies' magazines will help you master the simple process of their preparation. We, in turn, will also try to contribute and offer you a few ideas on how to bake tomatoes in some original way. So, meet our selection best recipes oven baked tomatoes!

Tomatoes with cheese

• In order to cook tomatoes baked with cheese, you will need, first of all, the tomatoes themselves, of course, at the rate of three to four medium tomatoes per eater. Tomatoes should be flattened, fleshy, bright red, without greening at the tails, but not overripe! They need to be washed and dried well.
• Next required ingredient It is, of course, cheese. It's better if it's good hard cheese like Gouda or Edam, moderately spicy and fatty. Grate the cheese on a medium grater. For one serving, you need about a glass of grated cheese. For piquancy, you can add chopped garlic to the cheese - one clove per glass of cheese.
• Take every tomato sharp knife cut off its base, lay it with the cut up and cut into plates less than a centimeter thick, but in no case cut them to the end! The nose of the tomato should remain intact and hold together tomato slices in the form of a fan.
• Carefully push the tomato slices apart, salt each section and put a spoonful of cheese-garlic mixture into it. When the whole tomato is layered with cheese, put it in a mold and take on the next one. Sprinkle the tomatoes with coarsely ground black pepper, chopped parsley and put in the oven, heated to 200 * C for 10-15 minutes.

Tomatoes baked with garlic are prepared in almost the same way, which, unlike tomatoes with cheese, can be served not only hot, but also cold.

Tomatoes with garlic

• Take six ripe tomatoes oblong shape (they are also sometimes popularly called "cream"), and cut lengthwise into two parts. Lay them cut-side up on a parchment-lined baking sheet and season with salt.
• Mix in one bowl four tablespoons of olive oil, a spoonful of white breadcrumbs, two minced garlic cloves and two tablespoons of chopped parsley.
• Spread this mixture on top of the tomato boats and bake them in the oven at about 200*C until soft.

Potato baked with tomatoes

The dish is the simplest to prepare, but very tasty and impressive looking on the table.

• We take a kilogram of medium-sized even potatoes of the same size, wash them well and boil them in their uniforms until fully prepared, drain the water and set aside.
• In the meantime, cut ripe fleshy tomatoes into even thick circles. You will need twice as many circles as boiled potatoes. For our purposes, only circles from the middle of tomatoes are suitable, “pinks” can be eaten during cooking.
• Cut hard cheese into thin wide slices, in the same amount as tomato circles.
• Peel the potatoes and cut lengthwise into two parts, dip each half in vegetable oil and put in a refractory form cut up, salt and pepper.
• We put a circle of tomato on each half, cover with a slice of cheese on top and send the oven until the cheese is melted and puffy.

Chicken baked with tomatoes

• Pickle in advance chicken thighs(two thighs per serving) in a mixture of olive oil, salt, lemon juice, freshly ground black pepper and your favorite herbs. Marinate them for at least an hour, and if possible, leave them in the marinade overnight.
• Put the thighs in a single layer in a refractory form, greased with oil, and put them in the oven, heated to 200 * C., where you bake them for about forty minutes.
• Wash, dry, dip small tomatoes, preferably cherry varieties, dip in olive oil and put them on top of the chicken, salt, sprinkle with pepper, chopped parsley, rosemary leaves and put it all in the oven for another quarter of an hour. The number of tomatoes for four servings (8 thighs) can vary from half to one kilogram, depending on your taste.

Baked chicken fillet with tomatoes

• For two servings you will need two chicken fillets. Cut each of them flat lengthwise into two parts. As a result of this operation, you should get four natural chicken cutlets. Cover them cling film and beat lightly with a meat mallet. Sprinkle each chop with paprika, salt, pepper and dried basil and leave them under the film for a quarter of an hour.
• Meanwhile two large tomatoes cut into slices, three coarse grater 100 - 200 grams of hard cheese.
• Put the fillet pieces on the oiled parchment, grease them with mayonnaise or sour cream, put tomato slices on them, add salt and cover everything with grated cheese. Bake in the oven at medium heat for about twenty minutes, and immediately serve on the table.

Roasted Peppers with Tomatoes

• Take two large thick-walled bell peppers red or orange color. Wash them, dry them and cut them in half lengthwise without cutting off the tails. Clean the seeds and partitions from the halves. Salt and pepper them on the inside and place cut side up on a greased baking sheet.
• Put four cherry tomatoes in each half, sprinkle them with dried marjoram and basil, add a slide of minced garlic, lightly pour olive oil and add a dash of balsamic vinegar.
• Cover them with foil and bake for about a quarter of an hour at a temperature of 200 * C. After that, slightly reduce the temperature, remove the foil and keep them in the oven for another ten minutes.

I bake such tomatoes every year, but all my hands did not reach the publication of the recipe.
No proportions are needed, because as many tomatoes are taken as fit on a baking sheet.
I have an oven, so I have a mini baking sheet - you can calculate for yourself how much it fits on it: (medium-sized "cream" tomatoes):

The fruits should be firm, fleshy, ripe enough, not watery.
Additionally, you need garlic, spices, salt, pepper, vinegar and vegetable oil.
It is advisable to use fresh herbs (rosemary, thyme, basil ...), but you can also dry (this time I had dry Provence 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 drain the remaining liquid.
I freeze the selected centers with juice in a tray in the form of a briquette and then use it for sauce or soup
The first stage of baking - preparatory
Put the tomato halves on a baking sheet with a tighter cut (you can with a slight overlap) and hold in the oven until softened, which will then allow them to be baked in one layer. The tighter you lay for baking, the less oil you will need:

Second stage of baking
Drain the released juice, wipe the baking sheet dry and put the tomatoes tightly, but this time upside down:

Sprinkle with herbs, pepper and plentifully Drizzle with oil so that it gets into each half. Salt is not needed yet.
Bake at 160˚ until the tomatoes are wilted (check your oven), basting from time to time with oil from the bottom of the pan.
The third stage of baking - until cooked
Salt, add garlic and continue to bake until cooked, pouring oil. Adjust the temperature to your taste. I like almost smoked tomatoes, which began to burn slightly around the edges, so at the end of baking I increase the oven temperature to 180˚.
IN original recipe(I brought it from Italy) tomatoes are poured with oil almost to the top, but I don’t like such waste, so I do it sparingly.If it seems that there is not enough oil, I add and bake further until such a consistency that I like.
You can see in the top photo that I added the garlic too late! Garlic should not boil into a porridge, but it should not be hard either, so it must be added fifteen minutes before the tomatoes are ready.

Finished hot put the tomatoes in tightly dry a hot sterile jar (I barely had enough for a 450 ml jar).
In the remaining hot oil on the baking sheet, add a little vinegar (I have balsamic), mix well with a spatula and pour the tomatoes in a jar to the very top.
Screw on sterile caps.
Usually there is enough oil, but if there is not enough, it’s not scary - you can cook (ignite) a small portion separately in a small frying pan or saucepan.

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

The appetizer is very, very tasty, it has never lived until spring, but sometimes it is possible to save it before the New Year))
I do not advise you to store 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 that it will deteriorate.

Baked tomatoes are best eaten with a slice of toasted black bread.
It is also delicious with pasta (pasta), with mushrooms, with cereals, with legumes, with salads.