Stuffed tomatoes in the oven

Tomatoes with cheese and garlic in the oven

This delicious dish can be prepared in 20 minutes. It will come in handy for any celebration and will delight you 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.

Preparation:

Wash the tomatoes and cut into 1.5 cm thick slices.
Grate the cheese.
Add some mayonnaise and chopped herbs to the cheese. Add a little salt.
Squeeze the garlic into the cheese mixture. Mix thoroughly.
Place the tomato slices on a baking sheet. Spread the cheese mixture on top.
Bake for 15 minutes at 180°C.

Tomatoes baked with onions

Ingredients:

Tomatoes (large) - 750 g
Onions - 2-3 pcs.
Breadcrumbs - 5-6 tbsp. spoons
Vegetable oil - 70 ml.
Parsley - 0.5 bunch
Ground black pepper

Method for preparing tomatoes baked with onions

Wash the tomatoes and cut into slices more than 1 cm thick.

Peel the onion and cut into half rings. Wash the parsley and chop it with a knife.

Pour vegetable oil into the bottom of the baking dish and place the tomatoes in one layer. Place the onion on top of the tomatoes and pour over the vegetable oil. Cover the tomatoes with breadcrumbs, salt, pepper and sprinkle with herbs. Repeat layers of tomato and onion, following the same sequence.

Bake the tomatoes in an oven preheated to 180 degrees for one and a half hours.

Mushroom filling

Stuffed tomatoes baked in the oven and stuffed with champignons are prepared simply and quickly. Mushrooms (300 g is enough for a dozen tomatoes) are finely chopped and fried with two chopped onions and two cloves of garlic. Finely chopped herbs and seasonings are added to the finished “minced meat”. The filling is placed in the tomatoes, hard cheese is grated on top and a spoonful of mayonnaise is poured. The oven is heated to 180 degrees. Medium-sized tomatoes will take a quarter of an hour to cook. If you come across large specimens, increase the time to twenty minutes. When you are ready to take the baked tomatoes in the oven to the table, add sour cream to them and sprinkle some herbs on top.

If it's mid-August and you're already incredibly tired of tomatoes, either raw or in salads, try making baked tomatoes. Photo tutorials with step-by-step illustrations, abundantly presented on the Internet, recipes in cookbooks or ladies' magazines will help you master the simple process of preparing them. We, in turn, will also try to make our contribution and offer you several ideas on how to bake tomatoes in some original way. So, meet our selection of the best oven-baked tomato recipes!

Baked Tomato Recipe

Ingredients:

Tomatoes – 500 g
Garlic - 2-3 cloves
Provencal herbs
Olive oil

Method for preparing baked tomatoes

Rinse the tomatoes well and dry with a paper towel. Place parchment paper on a baking sheet and place tomato slices on top. Drizzle the vegetables with vegetable oil, then add salt and pepper.

Place the baking sheet in an oven preheated to 120 degrees. Peel the garlic, then pass it through a press. Add to the tomatoes and bake everything together for 1.5 hours.

Baked tomatoes: preparation for the winter

Charring the skin and flesh adds new, subtle flavors to the tomatoes and enhances their natural sweetness. One of the main disadvantages of this recipe is that you will have slightly fewer baked tomatoes than canned ones, but in the end, baked tomatoes are much tastier. At least that's what I think. And you can find endless uses for them: soups and stews, pasta sauces, pizza or meat dishes. The choice of dishes and scope of application are truly enormous.

To prepare baked tomatoes: preparation for the winter, you will need:

tomatoes of any variety, except cherry tomatoes - 10 kg lemon juice (vinegar or citric acid will also work)

How to cook baked tomatoes: preparation for the winter:

1. Prepare a key for sealing canned food, sterilize the jars and lids. 2. Cut the tomatoes into two halves. Cut out damaged areas (bruises and cracks). Squeeze each half a little to remove most of the liquid and seeds. 3. Place the tomatoes on a baking sheet, place it in the oven and cook until their skins are nicely darkened (on average this takes 15-20 minutes) 4. Cover the tomatoes with a kitchen towel and let them cool slightly (so that some are warm, since than The warmer the tomatoes will be, the easier it will be to remove the skins from them). 5. Remove the skins from the tomatoes and place the already peeled tomatoes in a warm and clean bowl. Continue doing this until you have peeled all the tomatoes. 6. Drain excess juice from the bowl with tomatoes. Take two forks and use them to squeeze each tomato half like tongs to release the juice and seeds. After this, transfer the tomatoes to a colander to drain off most of the excess liquid. 7. Take one half-liter heated sterilized jar, add 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice to it. For a quart jar, use 1/2 teaspoon citric acid or 2 tablespoons lemon juice. 8. Place the tomatoes in the jar until there is approximately 1-1.5 cm of free space left at the neck of the jar. 9. Press the tomatoes with a spoon (preferably a wooden one) and make sure that the juice released from the tomatoes covers all the tomatoes in the jar and there are no air bubbles left between the tomatoes in the jar. 10. Wipe the jar, cover it with a sterile lid, immerse it in a saucepan of water and sterilize it in a boiling water bath for 40 minutes for a half-liter jar (45 minutes for a liter jar). 11. For 6 kilograms of tomatoes you will need approximately 3 liter or 6 half-liter jars.

Try to cut the tomatoes and start cooking them as quickly as possible. This is necessary because in tomatoes exposed to the open air, a natural enzyme is activated, which begins to destroy the pectin in the fruit. Heat inactivates this enzyme, so the sooner you can your tomatoes out of the oven, the better and healthier your final product will be.

Canned food can be stored in a cool, dark place for up to 1 year.

Bon appetit!

Melon and banana jam

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Pickled eggplants stuffed for the winter

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Home recipes » Preparations for the winter » Preparation of vegetables » Tomatoes for the winter June 30, 2013, Author: Elena Pevnaya How to cook sun-dried tomatoes, preparation for the winter in the oven

Sun-dried tomatoes are a great way to preserve these bright red, juicy, and delicious fruits for winter meals. And I just can’t help but share with you a wonderful recipe for oven-dried tomatoes for the winter. I'll tell you how this recipe came about. Last summer, a lot of tomatoes ripened at our dacha. It was a nice warm summer, with moderate rain, and the tomatoes ripened and ripened. There was nowhere to put them, canning them was enough, and it was simply impossible to eat so much. And we found a quick way to process them. It was sun-dried tomatoes that became a truly excellent solution to the problem of such a tomato harvest, which we have never had before. Now I really love sun-dried tomatoes, and not only in salads, pasta and bread, but also just to eat. Fingers or cream tomatoes are suitable for drying. Ideally, you need to dry the tomatoes at lower temperatures and for a slightly longer time, but I have an electric oven, so I save. To prepare sun-dried tomatoes in the oven for the winter, you will need: small fleshy tomatoes - 1.5 kg a mixture of their peppers - to taste sea salt - to taste garlic - 2 cloves sugar - 1 tsp. olive oil – 6 tbsp. l. basil - to taste How to prepare sun-dried tomatoes in the oven for the winter: 1. Wash the tomatoes thoroughly, shake off the water and cut them into 2 parts. Remove the stalk. 2. Place foil on a baking sheet and place tomatoes cut side up on it. Sprinkle salt, sugar, pepper and dried basil on top. It can be replaced with other herbs (rosemary and thyme, for example). 3. Lightly water the tomatoes with olive oil. 4. Peel and crush the garlic (or chop it very finely with a knife). Then sprinkle it on the tomatoes. 5. Bake them in the oven at 150 degrees for about 2 hours. 6. Place the tomatoes in the jars, pour the remaining oil from the baking sheet into the jars and close the lid tightly. 7. Place a cloth or napkin on a baking sheet and put the jar in the oven for half an hour for additional sterilization. 8. Turn the jars upside down and wrap them in a towel until they have completely cooled down. Sun-dried tomatoes in the oven are completely ready for the winter. They need to be stored in a relatively cool and always dark place. Bon appetit! Tomatoes for the winter Canning green tomatoes Canning green tomatoes Salted tomatoes in jars Salted tomatoes in jars Pickled tomatoes in 30 minutes: recipe with step-by-step photos Pickled tomatoes in 30 minutes: recipe with step-by-step photos Baked tomatoes: preparation for the winter Baked tomatoes: preparation for the winter Assorted tomatoes and cucumbers for the winter Assorted tomatoes and cucumbers for the winter Yellow tomatoes in slices for the winter Yellow tomatoes in slices for the winter Tomatoes in their own juice for the winter with onions Tomatoes in their own juice for the winter with onions Preparation “Tomato-lemon” Preparation “Tomato-lemon” MORE RECIPES