How creative chefs prepare stuffed tomatoes for an appetizer

Today we’ll look at an easy and quick recipe for a delicious snack with tomatoes. When I prepared it for the first time, I didn’t even know that this recipe already existed and was at the peak of popularity, especially in the spring and summer during the season of barbecue and outdoor recreation. Later, I learned about the varieties of such treats and highlighted the main rules that should be followed during the creation process. This treat is suitable for those who like to cook deliciously, quickly and inexpensively. So, let's start creating the next culinary masterpiece.

Spicy stuffed tomatoes for a snack in 15 minutes

In order to rationally use daylight hours, housewives have to quickly do housework and prepare food. Experienced chefs come to the rescue. They offer proven recipes that don't take too much time. Spicy tomatoes stuffed with herbs and instant garlic can become the highlight of the dinner table.

For the snack you will need simple ingredients:

• garlic (several cloves);
• dill (two large bunches);
• parsley (about the same number of branches);
• springy tomatoes;
• salt;
• water;
• granulated sugar;
• pepper (variety “Allspice”);
• vinegar (lemon juice).

Dill and parsley are placed in a deep bowl. Fill with water for a few minutes. Carefully remove and repeat the procedure again. This will ensure that any remaining soil remains at the bottom of the dish. Next, the greens are washed under running water. When it dries, chop it thoroughly with a sharp knife or kitchen scissors.

Peeled garlic cloves are passed through a press. Combine with greens. Stir. Salted.

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The top of the tomato is carefully cut off and small funnels are made. Fill them with a prepared mixture of herbs and garlic. The dish is almost ready to be eaten. However, for piquancy, a special marinade is prepared.

Add salt, granulated sugar and allspice to boiling water. If desired, add a little vinegar or lemon juice. The resulting liquid is poured over the vegetables. Leave it for a day. As a rule, such spicy stuffed tomatoes are served as an appetizer with any side dish or meat dish.

Instead of dill and parsley, some cooks use green basil or arugula.

Tomatoes stuffed with minced meat and mushrooms, baked in the oven

We will need:

• tomatoes - 11-12 pcs (medium)
• minced meat - 200 gr
• mushrooms – 250 gr
• onion - 1 pc.
• cheese - 100 gr
• sour cream -4 tbsp. spoons
• spices
• salt, pepper - to taste
• vegetable oil - 3-4 tbsp. spoons
• water - 0.5 cups

Preparation:

Take as many pieces as you want. For snacks, it is better to take not very large fruits, since there are always a lot of different snacks and salads on the holiday table, and you want to try them all. And if you take large specimens, then after eating only one of these, you may not try anything else.

Therefore, it is better to take medium-sized vegetables according to the number of guests and make a few more in reserve. So, I expect 8 guests, I make 11 pieces. I prepare extra for those who want extra.

1. Prepare the minced meat. If you have it frozen, then do not forget to get it in advance.

You can use any minced meat, beef, mixed pork + beef, or chicken.

2. Cut the mushrooms into large pieces and boil for 15-20 minutes. Then drain in a colander and let them cool. You can use any mushrooms - now I use fresh wild mushrooms, but for the New Year's table I will use frozen ones. Fresh champignons and oyster mushrooms are also suitable. And you can even use the recipe for which I recently shared with you.

3. Cut the onion into small cubes and fry it in oil until golden brown.

4. Add minced meat and fry for 10 minutes, stirring constantly. Add salt and pepper to taste. Add a pinch of any meat spices.

5. Cut the boiled mushrooms into small cubes and add to the minced meat. Fry for 10 minutes. You can also add the cut out centers of tomatoes.

6. While the filling is being prepared, let’s take care of the tomatoes. Wash them in advance and let the water drain. We cut off the “lid” from the side of the stalk, and take out all the seeds and partitions with a teaspoon.

7. Fill them with meat, onion and mushroom filling. Place them in a greased form. Pour half a glass of water and place in an oven preheated to 180 degrees.

8. Bake for 15 minutes. During this time, grate the cheese.

9. We take them out, put a teaspoon of sour cream or mayonnaise on each of them. And sprinkle cheese on top. You can leave out the sour cream and mayonnaise and just sprinkle it with cheese.

10. Bake for another 15 minutes.

11. Take out the finished tomatoes and serve them hot.

They can be served not only as a hot appetizer, but also as an independent dish. And you can cook it not only for holidays, but also on weekdays.

This recipe uses mushrooms, but if you want, you can omit the mushrooms.

You can cook them the way we cook them, that is, add rice to the minced meat, boiled until half cooked.

Or instead of cheese, beat in a raw egg 15 minutes before it’s ready.

As you can see, it turns out to be a very impressive dish!

A royal delicacy for gourmets

When you want to pamper your family with delicious food, housewives begin to fantasize. Especially for such individuals, the chefs offer an original recipe for stuffed tomatoes with smoked chicken fillet.

You will need a set of products:

• tomatoes with a dense shell;
• eggs;
• hard cheese “Russian” or “Dutch”;
• smoked chicken fillet;
• canned sweet corn;
• mayonnaise "Provencal";
• parsley;
• salt;
• seasonings (according to preference).

Tomatoes are washed with water. Wipe with napkins. Cut off the tops. Remove the pulp.

Chicken eggs are boiled hard. Remove the shell. Cut into small cubes.

Open a can of sweet corn. Drain the liquid. Pour into a bowl with eggs.

Hard cheese is grated on a fine grater.

Smoked chicken fillet is finely chopped and sent to eggs, corn, and cheese. Salted. Glove Add spices to taste. Season with mayonnaise. Stir. The minced meat is carefully placed into the prepared tomatoes. Decorate with a branch of parsley. The appetizer is ready to eat. Serve on flat plates as a complete dish for a family meal.

To prevent the eggs from bursting during cooking, add a spoonful of salt to the water.

Video: “Baked spicy tomatoes with meat”

The tomato is rightfully considered the most delicious, most beautiful and healthy vegetable. Tomatoes make excellent fresh salads; they can be stewed, salted, pickled, baked with meat, made into juice and sauces. In addition to all this, tomatoes are great as natural utensils. Believe me, stuffed tomatoes baked in the oven are just a feast for the stomach. And today I offer a very simple recipe for tomatoes with meat and rice.

Ingredients:

• 8 pcs. tomatoes
• 300 gr. minced meat
• 50 gr. rice
• 1 onion
• 100 gr. hard cheese
• freshly ground black pepper
• sunflower oil
• parsley or dill

• To make our stuffed tomatoes beautiful, we choose ripe but firm medium-sized tomatoes.
• Wash the tomatoes in cold water, dry them slightly, and then cut off the tops as shown in the photo. We don’t throw away the tops, we will need them later.
• Using a regular teaspoon, carefully remove the core with the seeds. Usually, if the tomato is ripe enough and the spoon is not very thick, then there are no problems with removing the cores.
• Salt and pepper the prepared tomato cups. Set aside for a while.
• You can prepare any filling for stuffed tomatoes, purely vegetable, mushroom, or with meat and rice. For the meat filling, we take good minced meat, either pork or beef or a mixture will do.
• Boil rice in plenty of water. We salt the water first. Cook the rice until half cooked: 7-8 minutes after the water boils. It is not advisable to cook longer, since the tomatoes will still be baking in the oven, and the rice will finish cooking.
• Take one medium onion, peel it, and then finely chop it. Lightly fry the onion in a small amount of vegetable oil over low heat. The onion should become soft and transparent.
• Place the half-cooked rice in a colander, let it cool slightly, and then mix it with the minced meat. Add fried onions.
• Mix the filling well, add salt and pepper. Let's taste for salt.

Cooking tomatoes in the oven

• Now it's time for the most interesting part. We take our tomato molds and fill them with the prepared filling. Place the filling loosely.
• We cover each stuffed tomato with the top, which we cut off at the very beginning. If this is not done, the minced meat may dry out and become tough during baking in the oven.
• Place our stuffed tomatoes on a baking sheet greased with oil. You can use a regular frying pan without a handle.
• Place the baking sheet with stuffed tomatoes in a preheated oven. Bake in the oven for 20-30 minutes at 200°C.
• A few minutes before our dish is ready, remove the tops and sprinkle the tomatoes with grated cheese.
• When the cheese has melted and lightly browned, remove our beautiful and aromatic tomatoes stuffed with meat.
• Place the finished tomatoes on a plate, pour over sour cream sauce, sprinkle with fresh herbs and serve.

Stuffed tomatoes for appetizer with red fish - a generous treat for a friendly meeting

In the best restaurants in the world, chefs prepare stuffed tomatoes as an appetizer with red fish. This delicacy is easy to create at home.

For it you need to take several ingredients:

• medium sized tomatoes;
• lightly salted salmon (about 150 g);
• spinach;
• soft cream cheese.

Tomatoes are prepared for stuffing. Cut off the top by about 1 cm. Remove the core.

Salmon is cut into miniature squares.

The spinach is chopped into small pieces. The cheese is grated on a medium-mesh grater. The ingredients are mixed in a separate bowl. The resulting minced meat is filled with tomatoes. Place a piece of salmon on top. Although the dish uses an expensive product (red fish), it is worth it. Friends will certainly be grateful for such a generous treat.

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Harmony of original ingredients

How important it is for a housewife to use products rationally. Sometimes after dinner there is some leftover rice porridge. And there are fresh vegetables in the refrigerator. Why not make some savory tomatoes stuffed with cabbage, bell peppers and rice.

For the case you will need:

• small onion;
• tomatoes;
• rice;
• White cabbage;
• bell pepper;
• mayonnaise;
• vegetable oil;
• salt;
• spices;
• dill.

First the vegetables are prepared. Cut the onion into small cubes. The cabbage is chopped into small and thin strips. Bell peppers are cut into miniature pieces. Dill is chopped with kitchen scissors.

Vegetable oil is poured into the frying pan. First of all, fry the onions. Then add cabbage and bell pepper alternately. When the vegetables have a soft texture, they are combined with rice porridge. Mix well. Salted. Season with spices to taste. Season with mayonnaise. The resulting mixture is stuffed into tomatoes, the tops of which have been cut off and the pulp removed. The finished product is sprinkled with chopped dill.

Served as a hearty appetizer for intoxicating drinks.

Unripe harvest will not be lost

With the onset of autumn, many unripe tomatoes remain in the garden. Experienced housewives boldly put them to use, using proven recipes.

To prepare stuffed green tomatoes, you will need a number of simple ingredients:

• small fruits without damage;
• celery branches;
• garlic;
• salt;
• water;
• red hot pepper;
• spices as desired.

Green tomatoes are washed thoroughly with water. Deep cross cuts are made, but not to the end of the fruit.

Celery branches are finely chopped with a knife. Garlic is passed through a press. The pepper is cut into small pieces. Mix well to obtain a homogeneous mass.

Each tomato is filled with the resulting “minced meat” and placed in a pan. Next, make the marinade. Water is poured into the container. Bring to a boil. Pour out the salt. Cook for a few minutes until the salt is completely dissolved.

For 1 liter of water you will need 75 g of salt.

Hot brine is poured over the prepared vegetables. Leave for 2 days at room temperature. When the marinade becomes transparent, the product is placed in the refrigerator or cellar. Cooked green stuffed tomatoes in a pan are considered an excellent dish. They are served with various types of porridge or mashed potatoes. In addition, they are wonderfully stored until winter.

Appetizer “Tulips” with cheese

This version of a cold appetizer is appreciated mainly because of its beautiful presentation. When you put “tulips” on the table, your hand involuntarily reaches out for a beautiful fragrant “flower”.

You can stuff “tulips” with all of the above fillings, but in order not to repeat myself, I want to offer one more option. In this recipe we will use cheese as the main ingredient.

We will need:

• tomatoes - 7 pieces
• feta cheese – 300 gr
• greens (parsley, dill) - a small bunch
• green onions - a bunch

Preparation:

1. To prepare “tulips” you need to prepare hard, elongated tomatoes that are not very large in size. The number of “colors” must be odd. After all, we will prepare a bouquet!

2. Mash the cheese with a fork.

3. Chop the parsley and dill as finely as possible.

4. Mix cheese with herbs. If desired, you can add 1-2 cloves of chopped garlic to the mixture.

5. Cut the tomatoes crosswise on top, making fairly deep cuts, but not too deep, so that the “petals” do not break. It will be enough to cut them to such a state that a teaspoon fits in them.

We will need to use it to remove seeds and membranes from the fruit. This must be done carefully. Then the fruits must be dried, especially inside. If there is juice left in them, the filling may “float”.

6. Fill the internal space with the resulting mixture. She shouldn't come out. Press the petals lightly.

7. Place the “buds” on a flat dish, attach a stem to each of them using green onions. It should be a bouquet.

8. Decorate the free space with sliced ​​cucumber slices, canned corn or peas. Or as your imagination dictates.

Sometimes on a holiday table you can see a bouquet of “tulips” standing in a vase. This can also be done very simply. For a bouquet you definitely need small tomatoes, otherwise the “flower head” will become too heavy and it will break.

Insert skewers into the stem of the green onion and place the “tulip head” on top. We put it in a vase. Guests are advised to eat carefully and remove the skewer.

The filling for this snack can be regular cheese, processed cheese, or curd cheese. If desired, a boiled egg, nuts, and garlic can be added! Here you can give free rein to your imagination and create your own culinary masterpiece as you please!

Prepare a beautiful appetizer in this way and you will surprise all the guests present at your table!

The variety of fillings that I offered you above will help you prepare a dish that has long been known to everyone, giving it a new form and content. Therefore, do not be afraid to fantasize and you will succeed.

And in conclusion, the promised recipe for pickled tomatoes, which are an excellent and welcome appetizer on any holiday table.

The splendor of miniatures on the table

The famous Faberge egg amazes with its magnificence. But creative chefs create such masterpieces in the kitchen. Excellent tasting cherry tomatoes stuffed with cheese and garlic will not leave anyone indifferent. Sweet fruits pair wonderfully with hot spices and savory dairy products.

The dish uses simple ingredients:

• springy cherry tomatoes;
• hard cheese;
• eggs;
• garlic;
• mayonnaise;
• greens (parsley, dill, arugula).

Miniature tomatoes are prepared for stuffing. Carefully cut off the top. Make a small depression in the center of the fruit.

The eggs are boiled, peeled and cut into small pieces.

The cheese is grated. Season with garlic passed through a hand press. Add cheese, chopped herbs and mayonnaise. Stir.

Fill with miniature cherry tomatoes. Use a napkin to remove excess filling on the fruit. Serve the dish on a flat plate; you can additionally sprinkle with chopped herbs.

Preparing tomatoes for stuffing

Wash the fruits. Cut off the part where the stalk is located. It can later become a lid for the resulting basket. It can be used in other dishes. Or add it in crushed form to the filling.

It is better to remove the pulp from the tomato using a spoon. A teapot with sharp edges will do.

You can make boats from large tomatoes by dividing the vegetable in half. Most often there are dishes in the form of baskets. The oblong fruits easily turn into tulips. To do this, cut crosswise on the side opposite the stalk. The stem is formed with the help of an onion.

We clean the tomato, leaving strong walls. To remove excess liquid, leave them upside down on a plate for a few minutes.

We also use the pulp in preparing this or other dishes. It will be an excellent addition to sauces and soups. Store on the refrigerator shelf for up to 3 - 4 days. But in the freezer - up to six months.

If required, you can pepper the walls of the tomato or add seasonings to it. The baskets are ready to be filled with minced meat.

Stuffed green tomatoes will look amazing on the table. They are chosen in the same way as the red ones.