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Baked tomatoes, stuffed with cheese

Baked tomatoes, stuffed with cheese

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As the fresh, local tomatoes are coming to an end, I chose to prepare something quickly and easily.

  • a few tomatoes
  • sheep's cheese or telemea
  • hard cheese
  • a small eggplant
  • 1 or
  • 200 gr cream
  • green parsley

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked tomatoes, stuffed with cheese:

I made a paste from egg, cheese, cream and parsley. I cut the caps off the tomatoes and took out the contents with a teaspoon. I then filled the tomatoes with cream cheese and placed them in a heat-resistant dish greased with a little oil. I sprinkled grated cheese, I put some of the tomato core over the cheese, I covered it with a slice of eggplant and then I put the lid on the tomatoes and put it in the oven for about 40 minutes. I served the hot tomatoes, sprinkled with grated cheese and plenty of green parsley.

Tips sites


you can put any kind of cheese, but the best is a fatty cheese, such as sheep's cheese or bellows cheese

  1. Preheat the oven to 200 degrees Celsius.
  2. Wash the tomatoes, peel and cut into thick slices.
  3. Leave the cheese to drain and cut into large cubes and distribute it in a greased soufflé form.
  4. Place tomato slices on top and season strongly with salt, pepper and oregano sprinkled with olive oil.
  5. Bake everything in the oven for about 20 minutes.
  6. Wash the fresh greens, wipe, break the leaves and sprinkle over the tomatoes.

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Recipe for a quick dinner: Baked feta cheese with tomatoes

How many times has it happened to you to get home, after a busy day at work, without any desire to cook? Especially if the little ones ask you to solve all kinds of problems for them: homework, broken toys, unsuccessful drawings, LEGO pieces to assemble and so on… And the semi-preparations are out of the question! Prepare a delicious, healthy dinner in just 30 minutes. Discover a Jamie Oliver recipe that does not require many ingredients and is easy and quick to prepare.

How can you prepare a delicious dinner in just 30 minutes? Jamie Oliver comes up with an irresistible proposition: baked feta cheese with tomatoes. Here's how to prepare it:

  • 250 grams of feta cheese
  • 500 grams of tomatoes of different sizes
  • 150 grams of kalamata olives
  • 200 grams of mayo
  • a few fresh basil leaves
  • olive oil

Preheat the oven to 180 C. In a bowl, crush the feta cheese into larger pieces, then cut the tomatoes to about the same size and place them over the cheese. Add the mayonnaise and whole olives over the cheese and tomatoes. Finally, sprinkle the mixture with olive oil.

Season to taste and put the dish in the oven for 30 minutes or until the tomatoes become soft and the cheese is browned on the edges.

Baked eggplant, stuffed with goat cheese, garden tomatoes and Kalamata

I like almost all the cuisines of the world, but I love the Greek one! Besides the fact that the Greek dishes have a demented taste, I also think of the Mediterranean, nature, fresh food, the sun, good music & # 8230 in good health!

I tasted all sorts of delicious recipes in Greece, and today I had a craving for some stuffed eggplants. So a taste came to my mind and I reproduced a recipe of their own, in their own way: baked eggplants, stuffed with garden tomatoes (as the Romanian ones appeared, juicy and tasty), goat cheese , kalamata, garlic, parsley and basil.

Ingredients for 2 people:

  • 2 medium eggplants
  • 200 grams of goat cheese
  • 2 garden tomatoes
  • 1 bunch of fresh parsley
  • a few fresh basil leaves
  • 4 cloves of garlic (I took everything fresh from the market, because it is juicier)
  • salt
  • pepper
  • olive oil
  • some kalamata olives (according to preference)
  • I washed the eggplants, wiped them, cut them in half (with the tail), lengthwise, salted them, then put them in the oven at 250 degrees, on a baking sheet
  • I left them for about 20 minutes, until they were almost ripe
  • I then took out the contents with a spoon, chopped it finely and mixed it with grated goat cheese, diced tomatoes, kalamata olives, chopped parsley and basil, crushed garlic and seasoned to taste, with salt and pepper
  • I filled the eggplant halves with this composition and put them back in the oven for another 20 minutes, until I saw them browned
  • I served them with olive oil on top and fried slices of rye bread, rubbed with garlic, greased with olive oil and freshly chopped basil

Have a craving for good taste and health!

Ingredients needed tomatoes with cheese & # 8211 bouyourdi

  • 5-6 tomatoes well ripened
  • 300 gr feta cheese or telemea
  • 2 Bulgarian peppers, semi-cooked
  • oregano
  • olive oil

We peel the tomatoes, by the classic method of immersing them in hot water, after we have slightly cut them in advance. When the tomatoes have cooled, we peel them very easily. Cut the tomatoes into rounds about 0.5 cm thick. In a tray, saucepan, dish of embarrassment or ceramic, form a bed of tomato slices that completely cover the bottom of the tray. We accompany this first layer of tomatoes with a Bulgarian pepper, cleaned of seeds and cut into rounds. Over this bed of tomatoes and peppers we place a layer of thin slices of cheese (more successful or unsuccessful, in the end it doesn't matter if the cheese is still crushed).

Over the slices of cheese (I used goat-sheep cheese mixture) arrange a new layer of well-ripened tomato slices. Add the second Bulgarian pepper, also cleaned of seeds and cut into rounds. Finally, we complete our work with 3-4 slices of cheese, attractively placed on top. Sprinkle plenty of oregano, a flavor that gives the Mediterranean cuisine its imprint, and sprinkle with two tablespoons of olive oil. Put the dish in the oven for about 30 minutes, until the kitchen is full of flavor. These cheese tomatoes are very tasty, whether eaten hot or cold, with fresh bread.

How do we make stuffed tomatoes, an easy, quick and uncooked appetizer?

For these tomatoes filled with tuna we obviously need tomatoes. But not any kind of tomatoes, but some big, juicy and necessarily Romanian. I love our tomatoes, especially when they are in season. They are so tasty and juicy that they can't be compared to others. My grandmother had the best and biggest tomatoes. I made them into a super salad in the juice I soaked home bread and we ate until we could no longer breathe. Grandma always tells me that I liked the little tomatoes and that she found me among the tomato stalks, being small, eating with gusto. The truth is that I love it and that they are my favorite vegetables. This is also the main reason why I wanted to use them in this recipe.

Besides Insalatissime, you can put in these stuffed tomatoes anything you want. The preserve contains large Rio tuna, couscous and boiled vegetables, and I added a few more. First of all, the pulp of the tomatoes. I couldn't throw it away, especially since it's very tasty. I put more baked peppers, cucumbers, green onions and parsley. Obviously you can put any ingredients you want. It's important that you like it. You can also put Telemea cheese, urda or even sweet cottage cheese. And walnuts or hazelnuts go very well for a slightly crunchy note. The result is wonderful! Tastes, healthy and fast. My husband appreciated the stuffed tomato recipe and eagerly ate two pieces. If you like tuna goodies, give it a try tuna meatballs it is ricotta.

Tomato Stuffed Recipe with Prosciutto Crudo and Eggs

Mmmm, guaranteed this recipe is to your liking. It is also to my liking and it is to the liking of those in a hurry in the kitchen. It is also good if you are on a diet. Just as good if you enjoy it today for dinner, lunch tomorrow or breakfast on the weekend. It is a good recipe for everyone, delicious whenever we want to eat something more special.

Ingredients (for 2 servings):

  • 4 tomatoes
  • 4 eggs
  • 8 slices of raw ham
  • 400-500 g mushrooms
  • 3 tablespoons olive oil

We take each tomato and cut the lid and then clean it of seeds, as in the picture below.

We take the slices of raw prosciutto and place them in the shape of a cross and put a tomato in the center.

Then, break one egg in each tomato and gather the slices of ham inside the tomato.

We cut the mushrooms, cleaned and washed, and throw them around the tomatoes in a pan greased with oil. Season everything with salt and pepper.

Put the tray in the oven for 15-18 minutes at 180 degrees. When the eggs are cooked, take the tray out of the oven and we can serve it with lettuce. Next to it, even a little fresh sheep's or goat's cheese goes great.

Equally tasty are:

5 comments for
Tomato Stuffed Recipe with Prosciutto Crudo and Eggs

Comment by Eleonora on September 21, 2010 at 00:10

the tomatoes look great!
Off topic: can I find a recipe with cabbage on the blog? trying to cook a quality cabbage tonight, I had a major culinary failure. My cabbage came out a bad and inedible cabbage, after so much work
I really like the sauerkraut that I buy from Real during the lunch break and I thought I would try it at home, according to a classic and apparently easy recipe.
Only & # 8230. My cabbage does not have the color, consistency and taste of Real cabbage, meaning real food & # 8230.

Comment by Larisa on September 21, 2010 at 09:56

I have a cabbage recipe from Cluj, which is absolutely delicious
and it is done relatively quickly

for a tastier sauerkraut, use sauerkraut which would be ideal to cook in a little pork fat & # 8230
I will take into account your suggestion and I will come with the recipe in the future

Comment by Eleonora on September 21, 2010 at 11:43

Ahaa, so sauerkraut, thanks for the tip!

Comment by Mircea on June 18, 2012 at 13:37

Dear Eleonora, if I kiss you a hundred times, will you tell me that cabbage recipe from Cluj? It never comes out the way we used to eat in Cluj, at Varzarie.
Thank you very much, Mircea

Eggplant stuffed with baked cheese - delicious and nutritious

  • Eggplant stuffed with baked cheese (Maria Matyiku / Epoch Times) Eggplant stuffed with baked cheese

These soft, flavorful eggplants stuffed with vegetables and your favorite cheese are truly delicious. They can be served for lunch or dinner with a salad as a main course, or they can also serve as a side dish with meat.


4 eggplants of the right size,

olive oil for spraying,

2-3 tablespoons of olive oil for the filling,

1 piece of leek or 2 small onions,

200 g tomatoes (preferably cherry),

a few sprigs of chopped green basil or 1/2 teaspoon of dried basil,

salt and pepper as desired,

100 g pine seeds (optional),

150 g blue cheese, telemea or mozzarella,

50 g grated dry cheese, preferably parmesan,

a few strands of green parsley


Three of the prepared eggplants are cut in half lengthwise, then hollowed with a spoon, leaving about one cm of pulp on the edge. The fourth eggplant is peeled and diced.

Place the cut eggplant halves on a baking sheet lined with parchment paper, then salt and sprinkle with olive oil. For even oil distribution, a kitchen brush that is soaked in an oil pan can be used.

The greased eggplants are put in the oven heated to 180 degrees for 10-15 minutes.

Meanwhile, prepare the filling. The leek or onion is cleaned and cut into thin slices, and the garlic is crushed with a knife blade. The eggplant core is cut into cubes and the cherry tomatoes are cut in half.

In a larger pan, put a few tablespoons of oil, then put the leeks or onions and crushed garlic, then stir for a few minutes. Add the eggplant core, and continue to mix for approx. 5 minutes, until the eggplant is almost penetrated.

Put the tomatoes and continue mixing for another 2 minutes, until they soften and change color. Then add the pine nuts, basil, salt and pepper as desired, then remove from the heat and allow to cool slightly.

With the above vegetable mixture, fill the eggplant halves taken out of the oven, adding a few pieces of cheese. Sprinkle dry grated cheese on top.

Place the eggplants in the oven at 180 C for 25-30 minutes, until they are well penetrated, and the added cheese melts and forms a slightly golden crust.

Sprinkle with finely chopped parsley or green basil before serving.

If desired, they can be served hot, hot or cold. We wish you good luck!

I. Wash the mushrooms well and clean the feet, then put them on a dry kitchen towel.

II. Mix the cheese with finely chopped onion and sour cream and pass with a fork. Then fill the mushrooms with the cheese mixture, stick a toothpick and in the lime add half a cheery tomato with the cut down.

III. Put baking paper in the tray, then place the mushrooms. Season with pepper and sprinkle with a little olive oil and then put in the oven heated to 180 g for 15-20 minutes.

IV. Serve plain with fresh dill on top. They can be served as such or in addition to a breakfast with fried eggs, olives and fresh cucumbers.