Sometimes the simplest things can be at the same time and the best. Such snack as the stuffed tomatoes, - one of such things. The stuffing can be any - meat, vegetable, fish, boiled rice - everything depends on your taste.
It is required to you
- For stuffed with cheese tomato:
- 4 average tomatoes
- 1/4 cups of grain crumbs
- 2 tablespoons of the kindled desi
- 8 leaves of a basil
- 1/2 cups of any polished cheese
- 1/2 tsps of salt
- 1/2 tsps of a black sprinkling pepper
- parsley - for ornament.
- For baked stuffed tomato:
- 6 lardons
- 6 averages tomato
- 85 g of melkonarezanny green pepper
- 50 g toast
- salt and black sprinkling pepper - to taste
- parsley branches - for ornament.
- For Greek stuffed tomato:
- 6 big firm tomato
- 1 small crushed zucchini
- salt
- 3 tablespoons of olive oil
- 1-2 segments of the garlic (chopped)
- 1/4 cups of melkonarezanny mint
- 2 tablespoons of melkonarezanny parsley or fennel
- 1/2 cups of rice
- black sprinkling pepper.
- For tomato
- stuffed with cheese and herbs:
- 6 large mature tomato
- 1/4 cups of melkonarezanny parsley
- 1/4 cups of a melkonarezanny oregano
- 1/2 tablespoons of a thyme
- 1 cup of a polished hard cheese
- ground black pepper - to taste
- olive oil.
Instruction
1. The tomatoes stuffed with cheese. Decrown at tomato and to accurately take out a core. Mix separately grain crumbs, a desi, a basil, salt and pepper. Then to add polished cheese and pulp of tomatoes. Fill each tomato with the received stuffing, wrap up in a foil and put in the oven which is previously heated to 200 degrees for 10-15 minutes that cheese completely melted. Decorate a ready-to-eat meal with parsley and give hot.
2. The baked stuffed tomatoes. Fry bacon on average fire to emergence of a brown crust. Dry and to cut small. Decrown at tomato and to accurately take out pulp. Mix the cut bacon, green pepper, cheese, toasts, salt and pepper. Fill with the received mix tomatoes. Place the stuffed tomatoes in the oven which is previously heated to 180 degrees for 20-25 minutes. When giving decorate with a parsley branch.
3. The Greek stuffed tomatoes. Prepare tomatoes: decrown tomato and accurately take out pulp. Cut some zucchini, mix with a large amount of salt and leave for 10 minutes. Then well wring out and together with pulp of tomatoes place in a pan. Add garlic, mint, parsley or fennel, and rice there. Season plentifully with salt and pepper. Mix from 2 tablespoons of olive oil and leave for 30 minutes. Warm an oven to 180 degrees. Lay out tomatoes on the oiled baking tray. Fill them up to the top with the prepared stuffing and close from above the tops which are cut off earlier tomato. Bake within 45 minutes. Serve the stuffed tomatoes warm.
4. The tomatoes stuffed with cheese and herbs. Mix herbs, tomato pulp, grain crumbs, cheese and black pepper. Also you can add 1/2 tablespoons of olive oil for taste. Mix carefully all ingredients. Stuff tomatoes with the received weight. From above season with a little olive oil. Prepare in the oven which is previously heated to 180 degrees within 20 minutes.