How easy is it to prepare delicious tomato dishes? TOP 5 recipes with photos at home. Secrets and Tips. Video recipe.
Tomato season is in full swing. These reddish-brown fruits are sold in abundance on store shelves, and gardeners harvest in huge quantities. Tomatoes help out well on a hot summer day, when you don't want to eat scalding rich, hearty and fatty first courses. From them you can quickly prepare delicious hearty and light meals. This review identifies delicious dishes where tomatoes are the main ingredient.
Dishes with tomatoes - useful tips
- Depending on the recipe, tomatoes can be firm and firm or soft and tender. At the same time, the fruits should not be spoiled, crumpled, broken and free from rot.
- Often in recipes it is recommended to remove the thin skin from the tomatoes before using them. To do this very easily, make a shallow cruciform cut in the skin so as not to cut through the flesh of the tomato. Then place the tomatoes in boiling water for 10-20 seconds and quickly transfer to ice water. Remove the skin from chilled tomatoes by pulling the corners.
- Before salting tomatoes or baking whole fruits, prick them several times so that in the first case they are better salted, and in the second, the skin does not crack during heat treatment.
- If according to the recipe you need to remove seeds from tomatoes, cut the fruit in half and cut each half into 3 more wedges. Then, use a small knife to remove the seeds from the pulp. If you want perfect tomato slices, for example for salads, then cut the seeds with membranes at the same time.
See also how to cook scrambled eggs in a tomato.
Zucchini and tomato dishes - light and tasty salad
Zucchini with tomato are two of the simplest and most budgetary products that are always available in the refrigerator in the summer. Such a harmonious red-green duet is ideally combined, and with their help you can perfectly diversify the menu, and with a healthy diet. For example, a salad of fresh tomatoes and baked zucchini will look good on a festive table.
Note
: use young zucchini. If the fruits are ripe, peel them first and remove large seeds.
- Caloric content per 100 g - 89 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Zucchini - 2 pcs.
- Ground black pepper - a pinch
- Garlic - 1 head
- Greens (any) - to taste
- Salt - 0.5 tsp or to taste
- Vegetable oil - 0.5 tbsp.
- Tomatoes - 4 pcs.
- Parsley - 1 bunch
Cooking zucchini and tomato salad:
- Cut the zucchini into slices 8-10 mm thick so that they are well fried.
- Heat vegetable oil in a skillet and fry the courgette on both sides until soft and golden brown. The frying time is usually no longer than 10 minutes.
- Place the zucchini on a paper towel to remove excess oil and let cool completely. Then cut them into pieces.
- Cut the tomatoes into cubes. Remove or retain seeds as desired.
- Peel the garlic and chop finely with a knife.
- Combine all ingredients in a salad bowl, pour with fresh oil, salt and pepper.
- Garnish the squash and tomato salad with herbs and serve.
A platter of tomatoes and cheese - a simple and tasty cold appetizer
The proposed recipe is suitable both for a festive table or evening gatherings with friends, and for a family home meal for lunch or dinner. According to the proposed technology, you can cook not only tomatoes, but also eggplants, and add eggs to the filling for nutritional value.
Note
: For the recipe, take medium-sized tomatoes of about the same size. They should have a firm and firm pulp so that a lot of juice does not come out when cut.
Ingredients:
- Hard cheese - 200 g
- Tomatoes - 4 pcs.
- Mayonnaise - 1-2 tablespoons
- Garlic - 2 cloves or to taste
- Greens (any) - for decoration
Cooking a cold tomato and cheese appetizer:
- Grate the cheese on a fine grater.
- Peel the garlic, wash and pass through a press or grate on a fine grater.
- Combine cheese with garlic and mayonnaise. Add some finely chopped herbs if desired.
- Wash the tomatoes, dry them and cut them across into 5-8 mm circles.
- Place the tomatoes on a plate and place the cheese filling in a slide on top.
- Decorate a cold tomato and cheese appetizer with herbs and serve.
Tomato and Egg Dish - Simple and Versatile Scrambled Eggs
Scrambled eggs are nutritious and satisfying. One or two fried eggs go well with tomatoes and many other foods. In addition, fried eggs are the best breakfast dish for the whole family.
Note
: for the recipe, take exclusively fresh eggs, preferably homemade, tomatoes - ripe, large, undamaged and the reddest.
Ingredients:
- Eggs - 2 pcs.
- Tomatoes - 1-2 pcs.
- Garlic - 1 clove
- Vegetable oil - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking scrambled eggs with tomatoes:
- Pour oil into a skillet and heat to produce light white smoke.
- Peel the garlic, flatten it with a knife block and fry in oil for 2-3 minutes, so that it slightly aromas the oil. Then the scrambled eggs will be fragrant, but without a pungent smell. Then remove it from the pan.
- Wash the tomato, cut into slices 3-4 mm thick and fry in oil for 1 minute. If you cut the tomatoes into too thin circles, they will turn into a puree.
- Flip the tomatoes over and the other side.
- Break the shells gently and pour the eggs over the tomatoes. Do this carefully so as not to damage the yolk.
- Season eggs with black pepper and salt and sauté until cooked. In doing so, keep in mind that the temperature regime of frying affects the structure of the fried egg. If you cook it over low heat, the egg white will turn out uniformly white, and the yolk will remain slightly half-baked. On a very hot surface, the protein from below will turn into a crust that many people like.
Tomato and Potato Dish - French Tomato Potato
Potatoes with tomatoes are the most popular combination since the times of the post-Soviet space. The proposed recipe can be supplemented with cheese, meat (fillet or minced meat) or any other vegetables.
Note
: Tomatoes are fresh, ripe and with dense pulp so that they do not fall apart when slicing.
Ingredients:
- Tomatoes - 3 pcs.
- Potatoes - 10-12 pcs.
- Onions - 3 pcs.
- Chicken fillet - 400 g
- Hard cheese - 250 g
- Mayonnaise - for dressing (to taste)
- Butter - for lubricating the mold
- Salt, pepper, spices - to taste
Cooking potatoes with tomatoes in French:
- Peel, wash and chop potatoes and onions.
- Cut the fillet into pieces and beat lightly on both sides.
- Cut the tomatoes into rings and grate the cheese on a coarse grater.
- Grease a baking dish with butter.
- Put the products in the form in layers in the following sequence: potatoes (salt and pepper), onions (pour with mayonnaise), chicken fillet (salt, pepper), tomatoes (salt and pour with mayonnaise), grated cheese.
- Heat the oven to 180-200 ° C and send French fries and potatoes to bake for 45-50 minutes.
Minced meat dish and tomato - stuffed tomatoes in the oven
Tomato is the most delicious, beautiful and wholesome vegetable, which is perfect as a natural dish. For example, stuffed tomatoes baked in the oven will leave no one indifferent.
Note
: For the recipe, take tomatoes that are beautiful, ripe, but dense. They should be medium in size and firm so that they do not tip over when baked.
Ingredients:
- Tomatoes - 8 pcs.
- Minced meat - 300 g
- Rice - 50 g
- Onions - 1 pc.
- Hard cheese - 100 g
- Salt to taste
- Freshly ground black pepper - pinch
- Sunflower oil - for frying
- Parsley - a few twigs
Cooking stuffed tomatoes in the oven:
- Wash the tomatoes, dry them, cut off the tops (do not discard them) and carefully remove the seeds with a teaspoon.
- Season the tomato cups with salt and pepper.
- Boil rice in salted water until half cooked.
- Peel the onion, chop finely and fry in vegetable oil over low heat until soft and transparent.
- Combine semi-cooked rice, minced meat and fried onions. Season with salt and pepper.
- Fill the tomato tins loosely with the prepared filling, cover with the cut top and place on a greased baking sheet.
- Bake the stuffed tomatoes in the oven for 20-30 minutes at a temperature of 200 ° C.
- A few minutes before the dish is ready, remove the tops, sprinkle with grated cheese and continue baking until the cheese is melted.
Video recipes:
Zucchini, tomato, cheese and carrot appetizer with garlic
