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Tomatoes and cheese in a slow cooker

Cooking recipes / Top Picks / Fast, simple, delicious

7 servings
20 min

Tomatoes - 7 pcs., Soft cheese - 150 g, Chicken eggs - 1 pc., Garlic - 2 teeth., Olive oil - 2 tbsp., Dill - to taste, Ground black pepper - to taste, Salt - to taste

How to bake tomatoes and cheese in a slow cooker? Prepare the products. Choose medium-sized tomatoes and strong, soft fruits can turn into porridge when baked. Take any soft cheese that melts well. I have mozzarella, Adyghe will do well. Greens can be used to taste anything. So are the seasonings.

First of all, prepare the tomatoes. Wash them well and dry them. Cut the top of each tomato with a peduncle, but do not discard them, they will serve as caps. Scoop the inside of the tomato with a spoon. It will turn out such cups. Do not discard the flesh either, freeze it and use it later when making sauces or soups.

Grate the cheese over a coarse grater.

Dill or other greens and dry well. Finely chop it.

Take a bowl, put the grated cheese in it, drive in the egg. Pass the peeled garlic wedges through the press. Add salt and pepper, only take into account that the cheese also contains salt, do not overdo it. Pour in the olive oil, leave a little to lubricate the bowl and tomatoes. Instead, you can take regular plant or mayonnaise. Pour in the chopped greens.

Stir. The filling is ready.

Cut the round part from the tomatoes on the bottom so that they can stand straight and not fall. Fill them with an egg-cheese mixture. Cover each tomato with cut caps.

Grab a bowl of slow cooker and brush it with a little butter, vegetable or creamy. Lay the prepared tomatoes on the bottom. Brush the tops with the remaining oil, it is more convenient to do this with a culinary brush.

Place the bowl in the slow cooker. Turn on the mode suitable for baking on it, I have it & quot; Baking & quot;. I advise you to set a very short time, 10 minutes. Longer duration can turn tomatoes into porridge. After 10 minutes, open the lid and check what condition they are in. If softened and the cheese melted - take it out. If not, keep going. It took me 15 minutes, but it would have been better 10.

Remove the finished tomatoes from the slow cooker, cool a little and serve as a snack or side dish supplement. They taste both hot and cold. Enjoy your meal!