Stuffed tomatoes with cheese in the oven baked

4 servings
40 min

How to bake stuffed tomatoes with cheese and garlic in the oven? First, prepare the necessary ingredients according to the list. Choose tomatoes that are smooth, juicy but dense and strong. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish. If you want the dish to look spectacular, choose tomatoes on the branch to keep the green stalk alive.

Wash the tomatoes, dry. Cut off the tops and carefully, taking care not to damage the walls, remove all the flesh. This can be done with a regular teaspoon or a special noiseless spoon. I did not preserve the carved flesh, as it consisted of almost one seed, but if you are left with flesh from the inner partitions of the vegetable, you can grind it and add it to the filling.

Boil the eggs hard-boiled, chill, peel and grate over a coarse grater.

Grate the cheese over a coarse grater as well. Cheese can be used by anyone who likes it better. Mozzarella, Gouda or ordinary Russian will do.

Wash the greens, dry and chop finely. In addition to dill, you can use parsley, spring onion feathers or cilantro.

In a bowl, combine tomato flesh, grated eggs and cheese, sour cream, dill and garlic passed through the press.

Salt the filling, pepper and mix well.

Fill the tomatoes with the prepared egg cheese filling. For greater effect of the snack, the filling should rise above the tomatoes.

Cover the stuffed tomatoes with previously cut caps. Transfer the vegetables to a vegetable-lubricated roasting dish. Put in an oven preheated to 180 ° C and bake for about 15-20 minutes until the cheese melts. The exact time depends on your oven. It is very important not to overexpose tomatoes in the oven, otherwise the walls can burst, all the juice will flow out, and the fruits themselves will lose their shape.

Transfer the finished tomatoes to a plate and serve hot. A delicious snack is ready! Enjoy your meal!