12 Basic Stuffed Tomato Recipes

Stuff vegetables with chicken, cheese, minced meat, salmon, mushrooms and cottage cheese. Such wonderful and delicious snacks will be the first to disappear from the table!

First, cut off the tops of the tomatoes and scoop out the pulp with a spoon.

It is not necessary to throw away the vertices. They can cover the filling. Serving the dish this way will look very original.

The recipes indicate the approximate amount of medium tomatoes. You may need fewer or more vegetables - it all depends on their size.

1. Tomatoes stuffed with cheese and garlic

A traditional and recklessly delicious combination. If you want a contrast, add chopped herbs and grated boiled egg to the filling.

Ingredients

120 g hard cheese;
2 cloves of garlic;
2 tablespoons of mayonnaise;
4 tomatoes;
a few sprigs of parsley.

Manufacturing

Grate the cheese and garlic on a small grater. You can chop garlic using a garlic press. Add mayonnaise and stir. Stuff the tomatoes with the cheese mixture and garnish with parsley.

2. Tomatoes stuffed with smoked chicken breast and corn

A real salad that looks much more original in tomatoes than in a dish.

Ingredients

100 g smoked chicken breast;
2 boiled eggs;
100 g hard cheese;
2 tablespoons canned corn;
2 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste;
6 tomatoes;
a few sprigs of parsley.

Manufacturing

Cut the breast and eggs into small cubes. Add grated cheese, corn, mayonnaise, salt and pepper to them and stir. Spread the filling over the tomatoes and garnish with parsley.

3. Baked tomatoes stuffed with pork and rice

Peppers are usually stuffed with the consistency of minced meat and rice. But in tomatoes this combination will be no less tasty.

Ingredients

½ onion;
2 tablespoons vegetable oil;
200 g minced pork;
4 tablespoons of boiled rice;
salt - to taste;
ground black pepper - to taste;
7 tomatoes.

Manufacturing

Heat a tablespoon of oil in a frying pan and fry finely chopped onion until golden brown. Combine onion, minced meat, rice, salt and pepper. Stuff the tomatoes with consistency.

Place the vegetables in a greased baking dish so that they do not turn over. Cover with foil and place in an oven preheated to 190°C for 20 minutes.

Remove the foil, cover the tomatoes with the cut tops and cook for another 20 minutes.

4. Tomatoes stuffed with salmon and spinach

If desired, lightly salted fish can be replaced with smoked fish.

Ingredients

150 g lightly salted salmon + little for decoration;
1 bunch of spinach;
150 g cream cheese;
6 tomatoes.

Manufacturing

Cut the fish into small pieces and chop the spinach. Combine them with cream cheese and fill the tomatoes with this consistency. Decorate them with pieces of salmon.

5. Tomatoes stuffed with mushrooms

This appetizer is especially good with champignons. But you can also use ordinary forest mushrooms.

Ingredients

2 tablespoons vegetable oil;
1 onion;
300 g champignons;
salt - to taste;
ground black pepper - to taste;
6 tomatoes;
50–70 g hard cheese.

Manufacturing

In a frying pan with heated oil, fry the diced onion until golden brown. Coarsely chop the mushrooms and add to the onion. Season with salt and pepper and cook for about 10 minutes.

Remove the pan from the heat and leave for 10 minutes to allow the inside to cool slightly. Spread the mushroom mixture over the tomatoes and sprinkle with grated cheese. Microwave for a few minutes to melt the cheese.

6. Baked tomatoes stuffed with eggs

If you want to make this dish more satisfying, place a little sausage, ham or smoked chicken on the bottom of the tomato baskets.

Ingredients

½ tablespoon of vegetable oil;
4 tomatoes;
4 testicles;
salt - to taste;
ground black pepper - to taste;
a few green onions.

Manufacturing

Grease a baking dish with oil. Place the tomatoes there, cut side up, so that they stand firmly and do not tip over.

Carefully break one egg into each tomato. Sprinkle with salt, pepper and finely chopped onion. Bake at 190°C for 25–30 minutes.

7. Tomatoes stuffed with bell peppers and rice

This simple recipe will especially help if you don’t understand how to use leftover rice after lunch. The dish turns out to be very satisfying and tasty.

Ingredients

½ onion;
1 tablespoon vegetable oil;
1 bell pepper;
150 g boiled rice;
3 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste;
5 tomatoes;
several sprigs of dill.

Manufacturing

Cut the onion into cubes and lightly fry in hot oil. Add the small diced peppers and cook until the vegetables turn golden.

Mix fried vegetables, rice, mayonnaise, salt and pepper. Stuff the tomatoes with this mixture and sprinkle with chopped dill.

8. Tomatoes stuffed with cheese and olives

Cheese and olives are quite salty foods. This is the beauty of this snack. But if desired, you can replace the cheese with feta with a neutral creamy taste.

Ingredients

100 g feta cheese;
10–12 olives;
2 tablespoons olive oil;
½–1 teaspoon lemon juice;
several sprigs of parsley;
ground black pepper - to taste;
4 tomatoes.

Manufacturing

Mash the cheese with a fork and finely chop the olives. Mix cheese, olives, oil, lemon juice, chopped parsley and pepper. Stuff the tomatoes with the resulting consistency.

9. Baked tomatoes stuffed with chicken and mushrooms

In fact, julienne in an extraordinary edible “cocotte”.

Ingredients

½ onion;
1 chicken fillet;
150 g champignons;
3 tablespoons vegetable oil;
salt - to taste;
ground black pepper - to taste;
several sprigs of parsley;
6 tomatoes;
80–100 g hard cheese.

Manufacturing

Cut the onion, chicken and mushrooms into small cubes. Heat 2 tablespoons of oil in a frying pan and sauté the onion until golden brown. Then add chicken, mushrooms, salt and pepper and fry until done.

Mix the filling with chopped parsley and stuff the tomatoes. Place the tomatoes in a greased baking dish and sprinkle with grated cheese. Bake at 200°C for about 15 minutes.

10. Tomatoes stuffed with cottage cheese and herbs

This dish can be prepared both for a formal table and for an everyday breakfast.

Ingredients

150 g cottage cheese;
1 clove of garlic - optional;
several sprigs of dill;
several sprigs of parsley;
a few green onions;
salt - to taste;
1 tablespoon sour cream;
7 tomatoes.

Manufacturing

Mix cottage cheese, chopped garlic, finely chopped herbs, salt and sour cream. Stuff the tomatoes with the resulting consistency.

11. Tomatoes stuffed with crab sticks

The filling can be made even more exciting by adding fresh cucumbers and canned corn.

Ingredients

150 g crab sticks;
½ bunch of dill;
2 tablespoons of mayonnaise;
6 tomatoes.

Manufacturing

Finely chop the crab sticks and dill. Mix them with mayonnaise and spread the filling over the tomatoes.

12. Tomatoes stuffed with cod liver

The inside comes out tender, savory and fragrant.

Ingredients

150 g canned cod liver;
3 boiled egg yolks;
1 clove of garlic;
several sprigs of dill - optional;
5 tomatoes.

Manufacturing

Mash the cod liver and yolks with a fork. Add chopped garlic and finely chopped dill and stir. Distribute the filling among the tomatoes.

Stuffed tomatoes

A collection of recipes for stuffed tomatoes with photos and step-by-step cooking instructions. We will tell you and show you how to prepare stuffed tomatoes for a festive table and for an ordinary lunch, simply and deliciously!

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Recipes for stuffed tomatoes with photos

Ingredients

Champignons – 300 g

Tomatoes – 5-6 pcs. (average)

Hard cheese – 50 g

Vegetable oil – 30 ml

Salt and pepper - to taste

Greenery - for decoration

Ingredients

Chicken eggs – 3 pcs.

Ricotta cheese – 180 g

Grated Parmesan cheese – 100 g

Basil – 2 sprigs

Ground black pepper - to taste

Ingredients

Garlic – 4-6 cloves

Parsley – 10 sprigs

Dill – 10 sprigs

Sweet pepper – 2 pcs.

Dill umbrellas – 2 pcs.

Marinade:

Citric acid – 1 tsp.

Ingredients

Celery – 1 bunch (large)

Hot pepper – 50 g

Ingredients

Bell pepper – 2 pcs;

Garlic – 1 head;

Vegetable oil – 50 ml;

Apple cider vinegar – 50 ml;

Sugar – 50 gr;

Ground reddish pepper - to taste;

Ground black pepper - to taste;

Greens (dill, parsley) – 1 bunch.

Ingredients

Cherry tomatoes – 20-25 pieces;

curd cream cheese – 200 gr;

garlic - 1-2 cloves;

dill – 2 sprigs;

parsley, lettuce leaves - for decoration;

salt, dark ground pepper.

Ingredients

Tomato – 4 pcs. (500 g)

Onion – 100 g

Hard cheese – 80 g

Sunflower oil – 1 tbsp.

Ground dark pepper - to taste

Greens - to taste

Ingredients

Parmesan cheese: 150 gr;

Garlic: 2 cloves;

Mayonnaise: 2-3 tablespoons.

Ingredients

Greenish tomatoes – 1 kg

Bell pepper – 1-2 pcs.

Hot pepper – 1 pc.

Dill and parsley – 1 bunch

Bay leaf – 3-4 pcs.

Garlic – 4 cloves

Salt – 2 tbsp. (per 1 liter of water)

Sugar – 0.5 tbsp. (per 1 liter of water)

Ingredients

Minced pork – 200 g;

Basmati rice (cooked) – 4 tbsp;

Onions – 0.5 pcs;

Vegetable oil - to taste;

Ground black pepper - to taste.

Ingredients

Garlic – 2 cloves

Ingredients

Cherry tomatoes – 25-30 pieces;

Cheese “Russian” – 100 grams;

Garlic – 3-4 cloves;

Dill – 3 sprigs;

Mayonnaise – 2-3 tbsp;

Salt, dark ground pepper.

Ingredients

Tomatoes – 4 pieces;

Cheese to taste – about 30 g;

Provençal herbs - to taste;

Olive oil – 2 teaspoons.

Additionally - optional:

Capers, garlic, etc.

Ingredients

Fresh large tomatoes – 2 pcs.

Serbian cheese – 80 g

Olive oil EV – 50 ml

Parsley – 2 sprigs

Lemon juice - to taste

Dark pepper - to taste

Ingredients

Fresh reddish tomatoes – 1 kg

Garlic – 3 cloves

Grated cheese – 2–3 tbsp.

Refined sunflower oil – 2 tbsp.

Ground black pepper – 0.5 tsp.

Dill (greens) – 0.5 bunch

Ingredients

Feta cheese – 120 gr;

Garlic – 3-4 cloves;

Ground paprika – 1 tsp;

Salt, pepper - to taste;

Parsley - for serving.

Ingredients

Bell pepper – 1 pc.

Vegetable oil – 1 tbsp.

Chicken liver – 200 g

Onions – 1 pc.

Adyghe cheese – 70 g

Prunes – 7 pcs.

Oyster sauce – 1 tsp.

Soy sauce – 2 tsp.

Garlic – 1 clove

Dill – 3 sprigs

Lettuce leaves – 2 pcs.

Ingredients

Tomatoes – 4 pieces;

Hard cheese – about 100 g;

Garlic – 2-3 cloves;

Mayonnaise - to taste.

Note:

You can use cream cheese as the inside.

Ingredients

Tomatoes with tails are huge and thick-walled - 5 pcs.

Adyghe cheese – 120 g

Prunes – 60 g

Dill – 2-3 sprigs

Parsley – 1 sprig

Dark olives – 4 pcs.

Reddish sweet pepper – 1 pc.

Dark peppercorns – 5 pcs.

Ingredients

Mozzarella – 80 g

Garlic – 2 cloves

Fresh basil – 6 leaves

Ground dark pepper - to taste

Vegetable oil - for greasing the mold

New in the selection

Ingredients

Tomatoes – 300-350 g

Crab sticks – 80 g

Hard cheese – 70 g

Dill – 3 sprigs

Garlic – 1-2 cloves

Mayonnaise – 50-60 g

Salt, dark pepper - to taste

Ingredients

Tomatoes – 250 g

Processed cheese – 80 g

Chicken eggs – 1 pc.

Garlic – 1-2 cloves

No matter what kind of greens – for serving

Salt, dark pepper - to taste

Ingredients

Chicken eggs – 3 pcs.

Ricotta cheese – 50 g

Dry herbs – 1 tsp.

Salt – 1 pinch

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7 unique recipes for stuffed tomatoes

You can prepare a huge number of tasty and exciting snacks from tomatoes, for example, stuffing them using various methods. The article offers the top 7 delicious recipes, and these stuffed tomatoes will literally amaze you, your family and guests.

Tomatoes with cheese and garlic

This tomato appetizer is simple but unique at the same time. For this recipe you need the following ingredients:

150 g of cheese of any hard variety;
four to five tomatoes;
three tablespoons of mayonnaise (or any mayonnaise sauce);
two or three cloves of garlic;
fresh parsley for decoration.

First, prepare the tomatoes for stuffing: wash them, cut about a quarter from the top and scoop out the pulp with a spoon.
Take care of the inside: grate the cheese on a medium or large grater, chop the peeled garlic, combine these two products, season with mayonnaise and mix.
Place the filling inside the tomatoes, place parsley on top for decoration, and serve the tomato appetizer to the table on a tray or large flat plate.

Tomatoes with rice and meat

This tomato appetizer combines both a hot dish and a side dish. The components will be as follows:

seven ripe and fairly large tomatoes;
three tablespoons of rice;
water for cooking rice;
half an onion;
20 ml vegetable oil;
200 g of any minced meat (for example, chicken, pork or combined);
salt and any of your favorite seasonings.

Wash and cook the rice, adding 2.5-3 parts of water (depending on the type of cereal).
After cleaning, finely chop the onion.
Heat the oil well in a frying pan and first fry the onion and minced meat in it until tender, then add the rice at the end so that it is saturated with juices. Don't forget to salt and season the filling.
Cut the tops off the tomatoes (do not remove them, they will be needed later), remove the pulp and stuff the vegetables with a consistency of rice, onion and minced meat.
Place the stuffed tomatoes on a baking sheet so that they do not turn over, cover with foil and bake in the oven at 180 degrees for about 20 minutes.
Remove the foil, return the tops of the tomatoes and cook them for another 15 or 20 minutes.

Scrambled eggs in tomatoes

For breakfast you can serve savory tomatoes with scrambled eggs inside. And for this you will need:

5 tomatoes;
5 chicken eggs;
green onions;
a tablespoon of vegetable oil;
salt and any seasonings to your taste.

Free the tomatoes from the tops and pulp, place them on a baking sheet coated with vegetable oil so that the vegetables are perfectly fixed and do not turn over.
Break one egg into each empty tomato. Sprinkle green onions, salt and seasonings on top. In this case, the yolks will be clearly visible, and if this is not important to you, you can first break the eggs into one container, combine with chopped onions, seasonings and salt, and then distribute the mixture among the tomatoes.
Place the baking sheet with the preparations in an oven preheated to 190 degrees for about half an hour.

Tomatoes with mushrooms

Mushroom lovers will literally appreciate this appetizer. For production you need:

300 grams of new champignons;
onion;
6 tomatoes;
80 g hard cheese;
salt;
30 ml vegetable oil.

Start making the inside. Peel and chop the onion. After careful washing, cut the mushrooms into small cubes.
Heat the oil in a frying pan and fry the onion and mushrooms until soft.
Grate the cheese.
Cut the tops off the tomatoes and scoop out the pulp with a spoon.
Place fried mushrooms and onions in empty tomatoes, sprinkle cheese on top.
You can cook stuffed tomatoes either in the oven or in the microwave. The main thing is that the cheese melts.

Tomatoes with cottage cheese and eggplants

To get this delicious snack you will need:

one eggplant;
5 tomatoes;
170 grams of granular natural cottage cheese;
three tablespoons of sour cream (can be replaced with mayonnaise if desired);
a clove or two garlic;
salt;
vegetable oil for frying.

Wash the eggplant and cut into small cubes or thin strips.
In a frying pan with perfectly heated oil, fry your chopped eggplant until fully cooked (in other words, until darkened and soft). If you want to remove excess oil, place the finished eggplants on a paper towel after cooling.
Grind or grind the cottage cheese in a blender together with mayonnaise or sour cream, add eggplant and salt.
Free the tomatoes from the pulp and tops, fill with a curd-eggplant consistency.
Then you can either serve the stuffed tomatoes fresh, or bake them in the oven for 10 minutes.

Tomatoes with salmon and spinach

According to this recipe, you will prepare the most delicious tomatoes with the inside of reddish, lightly salted fish. And here's what you will need:

170 grams of lightly salted reddish fish (for example, trout, salmon or salmon);
150 g soft cream cheese;
a bunch of fresh spinach;
five or six tomatoes.

Chop the spinach using any method, for example, finely chop it with a knife or put it in a blender.
Remove the fish from skin and bones and chop finely. Leave a small amount of product (20 grams) for decoration.
Next, combine the reddish fish with chopped spinach and cream cheese, mix the ingredients until smooth.
Prepare the tomatoes for stuffing: cut off the tops (about a quarter at a time or a little less), remove the pulp. Tamp the filling into the resulting voids.
Cut the remaining reddish fish into pieces and place one on top of any stuffed tomato for decoration.

Tomatoes with chicken and mushrooms

This snack will turn out to be very tasty; you can serve it at the table or take it with you on a picnic. The list of goods is as follows:

one medium sized chicken breast;
small onion;
150 g of all mushrooms (champignons are great);
30 ml vegetable (or butter) oil;
seven tomatoes;
100 grams of hard cheese;
ground pepper and salt to taste.

Peel and chop the onion. Wash the mushrooms and cut into cubes. After washing, also cut the fillet into small cubes.
Heat the oil in a frying pan, first add the onion and sauté until translucent, then immediately add the mushrooms and chicken, fry everything, stirring often, until cooked. At the end of the process, add seasonings with salt.
Wash the tomatoes and remove the pulp after cutting off the tops.
Place your prepared filling into the tomatoes, and sprinkle grated cheese on top.
Place the tomatoes on a baking sheet (the bottom should be coated with oil) and bake in the oven at 190 degrees. It will take fifteen to twenty minutes to make.

These were seven most interesting recipes for the most delicious, appetizing and easy-to-make stuffed tomatoes.

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Stuffed tomatoes in the oven with minced meat - TOP 7 recipes

1 How to cook stuffed tomatoes
- 1.1 With minced meat and rice
- 1.2 With cheese and meat
- 1.3 With minced meat and mushrooms
- 1.4 With meat and bulgur
2 Juicy stuffed tomatoes in sauce

Stuffed tomatoes in the oven with minced meat is a hearty and tasty dish. As a result of heat treatment, the meat is soaked in tomato juice, which makes the filling mega juicy. Despite the fact that the tomatoes soften somewhat during baking, they hold their shape perfectly - the dish is somewhat reminiscent of stuffed peppers.

How to cook stuffed tomatoes

The combination of vegetables and meat is always profitable: I have already presented to your attention recipes for stuffed zucchini and eggplant.

This time we will create tomatoes with insides - for making, choose dense vegetables, since extremely soft ones can lose their shape when baked and cannot hold the minced meat.

In addition to meat, tomatoes can be stuffed with mushrooms, rice, and bulgur. I also add cheese.

With minced meat and rice

The option of making it with rice allows you not to serve the tomatoes as a side dish - the dish turns out to be quite filling.

tomatoes - 6-7 pcs.;
minced meat - 300-400 g;
onion - 1 pc.;
rice - 5 tbsp. spoon;
cheese - 100-150 g;
salt, seasoning - to taste.

I prefer to use large or medium tomatoes for stuffing. I only use small ones if I’m making a snack option.

With all this, the size of the minced meat may vary depending on the size of the vegetables.

Wash the tomatoes and carefully cut off the tops. To remove the inside of tomatoes without damaging the walls, it’s easy to do this with a teaspoon.
Boil the rice until tender in salted water (ratio 1 to 2, respectively).
Add chopped onion, salt and spices to the minced meat and mix the mixture.
Fry in a pan for 10 minutes.
Then add the remaining tomato pulp (amount according to your own taste - I used 2-3 tablespoons). Simmer for 10 minutes. Add the rice, stir and cook the filling over the fire for about 3 minutes.
Stuff the tomatoes with the insides and transfer to the mold. Bake at 180 degrees for about 20 minutes. 10 minutes before being ready, sprinkle the tomatoes with grated cheese.

Another production option on video:

With cheese and meat

According to this recipe, tomatoes are prepared without rice - just minced meat and cheese.

You can use any meat at your discretion. You can stuff tomatoes with chicken, beef, pork mince, or various types of consistency.

tomatoes - 800 g;
minced meat - 400 g;
onion;
cheese - 70-100 g;
salt, seasoning - to taste.

Wash the tomatoes and cut off the tops. Carefully scrape out the pulp without damaging the walls.
Fry the chopped onion in a frying pan with vegetable oil (about 3 minutes), add the minced meat. Simmer until the water evaporates (about 10-15 minutes).
Add the removed tomato pulp, salt, spices to the meat and simmer for another 7-10 minutes.
Stuff the tomatoes with meat and place them in a baking dish.
Bake at 180 degrees for 15-20 minutes. 5 minutes before being ready, sprinkle the tomatoes with grated cheese and wait until it melts.

You should not bake vegetables for an extremely long time (more than half an hour) (or set the temperature to a high temperature), otherwise the skin may tear.

With minced meat and mushrooms

Now we’ll diversify the filling with mushrooms, and make the tomatoes themselves closed.

tomatoes - 10-12 pcs.;
minced meat - 400 g;
onion;
cheese - 70-100 g;
mushrooms (I have champignons) - 300 g;
salt, seasoning - to taste.

Wash the tomatoes and cut off the tops. This time, don’t throw it away - let’s create a kind of lid. Carefully remove the tomato pulp.
Combine the minced meat with chopped onion and simmer in a frying pan for 10-15 minutes. Add tomato pulp, salt, seasoning, cook over heat for another 10 minutes.
Fry the mushrooms, add salt and pepper. I have frozen champignons - after they are ready, I separated them from the broth, otherwise the inside will be extremely liquid. If the mushrooms are large (like mine), chop them.
Combine the meat with mushrooms, grated cheese and mix. Stuff the tomatoes and place in a baking dish. Cover with tomato caps.
Bake at 150-180 degrees for about 20-30 minutes.

Another production option with cheese and mushrooms:

With meat and bulgur

The taste of stuffed tomatoes is extraordinary due to the addition of bulgur. If you wish, you can replace it with regular rice, but then the taste will be different.

tomatoes - 1 kg;
minced meat - 500 g;
bulgur - 100 g;
onion;
cheese - 100 g;
salt, seasoning - to taste.

Wash the tomatoes, cut off the top (throw in for the lid) and scoop out the pulp with a teaspoon.
Prepare bulgur according to instructions on the package.
Combine minced meat with chopped onion, simmer for 10 minutes, then add tomato pulp, salt, and seasoning. Simmer for another 15-20 minutes.
Add bulgur to the meat and mix the filling. Stuff the tomatoes with it and place grated cheese on top. Cover with tomato caps.
Bake in the oven at 180 degrees for 20-30 minutes.

Juicy stuffed tomatoes in sauce

The juiciness of the dish will be given by the spicy sauce.

tomatoes - 6-7 pcs.;
minced meat - 500 g;
onion;
garlic - 2 cloves;
sour cream - 2 tbsp. spoons;
salt, seasoning - to taste.

Wash the tomatoes, cut off the top and remove the pulp with a spoon.
Combine minced meat with chopped onion, salt and seasoning. Simmer in a frying pan until done.
Create the sauce. To do this, mash the tomato pulp with a fork, add sour cream, crushed garlic, salt, and spices. You can dilute it slightly with water or broth if you want more gravy.
Stuff the tomatoes with meat, put them in a mold, into which you previously pour the sauce. Cover with tomato caps.
Bake in the oven at 180 degrees for about 20-30 minutes.

Tomatoes with insides are very simple and easy to prepare - if you additionally add rice, bulgur or other grains, you will get a real second course. In this case, there is no need for a side dish. I also suggest reading other recipes for dishes that you can quickly create for lunch or dinner. Success in culinary experiments!