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Festive appetizer “stuffed tomatoes”, 3 delicious recipes!

Now let’s prepare a festive appetizer “stuffed tomatoes” with 3 delicious insides.

Stuffed tomatoes are one of the most common snacks , which are prepared both cold and hot.

This is a simple yet consistently impressive dish.

I offer my 3 options for a cool appetizer for a festive table , although you can prepare any filling for tomatoes - with the addition of ham, mushrooms, boiled meat, seafood and various vegetables, because tomatoes are simply made for stuffing!

LIST OF INGREDIENTS

No. 1 - Recipe with chicken and nuts

• fresh medium sized tomatoes
• fried chicken fillet
• hard cheese
• walnuts
• garlic
• mayonnaise
• lemon or lime juice
• parsley
• salt
• dark ground pepper

No. 2 – Recipe with sea cocktail

• fresh medium sized tomatoes
• sea ​​cocktail in oil
• fetax (feta) cheese
• Pine nuts
• dill greens
• green onion
• mayonnaise
• soy sauce
• oregano
• salt
• dark ground pepper

#3 – Recipe with crab salad

• fresh medium sized tomatoes
• crab sticks
• boiled egg
• fresh cucumber
• canned corn
• mayonnaise
• dill and parsley
• green onion
• lemon or lime juice
• salt
• dark ground pepper

Festive appetizer “stuffed tomatoes”, 3 delicious recipes - STEP-BY-STEP RECIPE

So, let's get started, first we will prepare the tomatoes for all 3 recipes.

For this dish, it is better to take medium-sized, strong, ripe tomatoes weighing no more than 100 grams.

We cut off the cap from the tomatoes, carefully trim the flesh with a knife and clear them of the contents using a teaspoon with sharpened edges, being careful not to destroy the walls.

You should get “tomato baskets”.

Turn the tomatoes upside down and place them on a paper towel to allow excess juice to drain.

In this way, we prepare tomatoes for all 3 recipes.

For now, let’s start making 3 delicious entrails.

For the first recipe, I fried chicken fillet that had previously been marinated for half an hour in a mixture of chicken spices and olive oil.

Cut the cooled fillet into small cubes and place it in a bowl.

There we cut the cheese into small cubes, add finely chopped parsley, chopped garlic and walnuts, previously fried in a dry frying pan.

Season the salad with mayonnaise, add a few drops of lemon juice, freshly ground dark pepper and salt to taste.

Mix everything well, and if the salad turns out to be a little dry, add a little more mayonnaise.

The first interior is ready, for now we set it aside and start making the next interior.

For this recipe, I use a ready-made seafood cocktail in oil, which must be drained in advance.

For ease of stuffing, lightly chop the seafood and place it in a bowl.

Next, cut the cheese into small cubes, I use “fetaxa” and add it to the seafood bowl.

Chop the green onions, dill and add to the rest of the ingredients.

Add pine nuts, lightly toasted in a dry frying pan, add oregano, pour in the sauce (I indicated soy sauce in the recipe, but it is better to use teriyaki), and season the salad with mayonnaise.

Add freshly ground pepper and salt to taste, I did not add salt because... All products are moderately salted.

Mix the salad and start making the “crab” insides.

To do this, cut the crab sticks into small pieces; try to use chilled, juicy crab sticks of good quality.

Peel the fresh cucumber and also cut into small cubes.

Add a finely chopped boiled egg there, try not to overcook it so that the yolk does not darken.

Chop the stems of green onions, dill and parsley and pour into a bowl with food.

Add canned corn, a few drops of lemon juice, freshly ground pepper and season the salad with homemade mayonnaise.

Mix the salad well, taste it and add salt as needed.

All the insides are prepared and now we start stuffing the tomatoes.

While we were preparing the insides, the tomatoes gave off excess juice; I made a small cut on some tomatoes with a sharp nose for durability.

Fill the tomatoes tightly with the cooked innards.

Choose the number of goods and their proportions for all entrails arbitrarily, depending on the size of the tomatoes, your taste preferences and the expected number of guests.

Place the finished stuffed tomatoes on lettuce leaves, so the appetizer will look even more festive!

In fact, all the insides are your favorite salads, which are perfectly mixed with the taste of new tomatoes, and the advantage of such an appetizer is a unique, portioned serving and, despite the ease of production, a wonderful decoration for any festive table.

I wish everyone bon appetit!

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Festive appetizer “stuffed tomatoes”, 3 delicious recipes - VIDEO RECIPE

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22 recipes for stuffed tomatoes

Tuesday, July 28, 2015 14:51 + to quote book

Stuffed tomatoes

A light and very beautiful appetizer - stuffed tomatoes with cheese, eggs and mayonnaise.

Have you ever stuffed tomatoes? I suggest now cooking stuffed tomatoes in the oven. The recipe is as simple as it is varied, if you use the ingredients that you like as the inside.

Rice, cheese, herbs and spices - the insides of new tomatoes. Stuffed tomatoes are baked in the oven until slightly soft.

This is the ceremonial cheese salad that came out. Will go into New Year's snacks 2016, Monkey will approve.

An easy recipe for an attractive snack. There is no need for heat treatment of goods, except perhaps minor for couscous. It must be filled with hot water, adding little by little (only to the surface of the cereal). One recipe option is to use pine nuts instead of raisins.

An uncomplicated and tasty dish. Plus - it looks great. If it seems spicy, use less pepper.

I didn’t want to chop up such beautiful yellowish tomatoes for salad. I decided to stuff them, not with barrels, but in the form of yellowish flowers. It turned out to be a tasty and wonderful appetizer.

The idea of ​​insides for cherry tomatoes came to me spontaneously right before the guests arrived (I understand that I invented another bike) and was ferociously tested on them :)) Now I decided to repeat it.

Such an appetizer will look very original on a formal table and will make a lasting impression on your guests.

A wonderful, tasty and wonderful dish. A baked tomato with mushroom innards and an egg can be a very enjoyable breakfast.

Canned stuffed green tomatoes are a tasty, vitamin-packed snack that will come in handy in the winter. Tomatoes are stuffed with sweet peppers, carrots and garlic with spices.

These appetizers stuffed with tomatoes and shrimp will decorate any formal table.

Tomatoes stuffed with rice and baked in the oven.

We offer a recipe for Georgian tomatoes - greenish tomatoes are stuffed with herbs and seasonings and poured with brine.

Tomatoes stuffed with meat and rice are an excellent snack. Stewed stuffed tomatoes can serve as a separate dish or served with any side dish.

From small vegetables you can create a huge number of wonderful, different tartlets (baskets). You can get magic baskets by taking cherry tomatoes. Most vegetable stuffings can be prepared a day ahead of time, covered, tossed in the refrigerator before stuffing, and filled with cherry tomato vegetable braids just before serving.

Stuffed tomatoes in the oven

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

• 68 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Video recipe: Stuffed tomatoes in the oven

Step-by-step recipe with photos and videos

Stuffed tomatoes baked in the oven are a colorful and tasty appetizer that can be prepared for any day or for any special feast. You can use deli meats, minced meat, cottage cheese, mushrooms, hard cheese, vegetables, and this is not the whole list. You can experiment with the insides, add various spices and sauces. In this recipe I use mushroom filling. From mushrooms you can take not only champignons, oyster mushrooms, but also wild mushrooms. Adjust the composition of the inside to your own taste.

To make stuffed tomatoes in the oven, take the following products.

Peel the onion. Cut into small pieces. Pour sunflower oil into the pan, add chopped onion. Fry over moderate heat until soft.

Wash the champignons and allow excess water to drain. If desired, peel off the skin. Cut randomly into small pieces, including the legs. Add chopped mushrooms to the onions. Fry until the mushrooms are ready. At the end add salt and pepper. Cool the filling.

Grate hard cheese on a large or medium grater.

Wash tomatoes of good quality well and dry with a towel. Carefully cut off the cap and do not throw it away. Use a spoon to remove the tomato pulp without disturbing the integrity of the vegetable.

Add grated cheese and chopped herbs to the cooled mushroom interior. Stir and taste. If necessary, adjust to your liking.

Stuff the tomatoes with mushroom innards. Use a spoon to compact it well. Cover with a hat. Place in a baking dish. If desired, line the mold with parchment. Bake stuffed tomatoes in an oven preheated to 180 degrees for 30-40 minutes.

The dish is ready. Garnish with herbs and serve.

Tomatoes stuffed with minced meat and rice

Tomatoes stuffed with minced meat and rice are a hearty and tasty hot dish that doesn’t require any additional side dish. You can deliciously feed your family with stuffed tomatoes or serve them on a festive table, because the dish looks very appetizing and wonderful.

Ingredients for making stuffed tomatoes:

• Tomatoes 6 pcs. huge (or 8 pieces much smaller)
• Minced meat 300 g
• Onion 1 pc.
• Rice 4 tbsp.
• Hard cheese 150 g
• Garlic 3 cloves
• Vegetable oil (for frying) 3-5 tbsp.
• Salt
• Ground dark pepper
• Seasonings to taste

Recipe for making stuffed tomatoes:

1. Take tomatoes of approximately the same size, wash and dry. Carefully cut off the tops with the greenish part and use a teaspoon to pull out the inside of the tomatoes - so as not to destroy the walls.

2. Cook the rice until tender (the ratio of rice to water is 1:2).

3. Finely chop the onion, place in a frying pan heated with vegetable oil, and fry for 4-5 minutes. Then add the minced meat to the onion, it will release the juice, then simmer the onion and minced meat for 10 minutes, separating large pieces of minced meat.

4. Add a few tablespoons of tomato pulp to the minced meat with onions, add salt to taste. Add ground dark pepper and other seasonings (optional and to taste) and simmer everything together for another 8-10 minutes. Pour the cooked rice into the pan and simmer for another 2-3 minutes. At the end of cooking, add finely chopped garlic and, if desired, parsley or dill.

5. Stuff the tomatoes with minced meat and rice and place in a baking dish. Preheat the oven to 170-180 degrees and bake the tomatoes for 25-30 minutes. 5 minutes before the end of cooking, sprinkle the tomatoes with grated cheese or simply place pieces of cheese on top, put them back in the oven so that the cheese melts.

You see, this recipe is quite simple and you can simply make this dish in your own kitchen. Bon appetit!