I propose a recipe for an original and simple cold appetizer - tomatoes stuffed with cheese. They will perfectly decorate not only any festive feast, but will pamper the family for breakfast or dinner.
Content:
- How to prepare tomatoes for stuffing
- The benefits of the dish
- Ingredients
- Step by step cooking
- Video recipe
Summer-autumn time is the height of the season, when the body needs to be replenished with the necessary useful vitamins. I suggest not to miss this opportunity and prepare a variety of vegetable dishes. Today's solution is stuffed tomatoes. By the way, such a dish can be presented as a beautiful cold appetizer, or baked in the oven, then the tomatoes will become soft and acquire a cheese crust. In any case, such a dish will be a delicious decoration for any table.
How to prepare tomatoes for stuffing?
Select tomatoes that are firm, of the same size and ripeness. Wash them thoroughly under running water and pat dry with a paper towel. Cut off the top of each tomato, remove the green stalks and take out the pulp of the middle with a teaspoon. You can not throw away the cut tops, but if you wish, cover the tomatoes filled with filling with them.
Pour a little salt inside each tomato and leave it to stand. Then turn them over so that the juice formed in the middle stack. Then you can start stuffing. Do not throw away the juice and pulp of the middle of the tomatoes, but use it for making fillings, sauces and stewing vegetables.
The benefits of tomatoes with cheese
Tomatoes have a very valuable composition. They have a bright color thanks to lycopene and carotenoid, the main advantage of which is the prevention of cancer. It also contains vitamins and macronutrients that help to cure colds. To reduce the calorie content of the snack, you can use sour cream instead of mayonnaise. But tomatoes are best absorbed in combination with vegetable fats. It is recommended to consume about 150 grams of tomatoes per day.
- Caloric content per 100 g - 89 kcal.
- Servings - 5
- Cooking time - 25 minutes
Ingredients:
- Tomatoes - 5 pcs.
- Processed cheese - 200 g
- Eggs - 2 pcs.
- Green onions - bunch
- Garlic - 2 cloves
- Mayonnaise - 50 g
- Salt - 1/4 tablespoon or to taste
Cooking Stuffed Tomatoes with Cheese
1. Grate the processed cheese on a coarse grater, or remember well with a fork. If you grate it, I recommend that you put it in the freezer for 15 minutes so that it freezes a little. If you crush it with a fork, then on the contrary, take it out of the refrigerator so that it reaches room temperature, because soft cheese is easier to crush.
2. Boil the eggs hard-boiled for about 10 minutes, peel and grate on the same grater, or crush with a fork. I advise you to crush the egg hot with a fork, then it will be easier to carry out this process. When you boil the eggs, immerse it in cold water and add a little salt. If the shell accidentally cracks, the salt will coagulate the protein and prevent it from flowing out of the egg.
Wash green onions and chop finely.
3. Put all the food in a container, pour in mayonnaise and squeeze the peeled and washed garlic through a press. If you like very spicy snacks, then increase the amount of garlic, since in my recipe the dish turns out to be moderately spicy.
4. Stir the filling well.
5. Wash, dry and core the tomatoes. You can read how to do this in the section above "How to prepare tomatoes for stuffing?". After that, tightly fill the tomatoes with the prepared filling, put on a dish, garnish with herbs and serve.
See also a video recipe on how to stuff tomatoes with cheese:
