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How to bake whole tomatoes in the oven. Oven-baked tomatoes with aromatic herbs and garlic

Baked Tomato Recipe quite simple and easy to prepare.

Since this dish belongs to, it will be best combined with cheese slices, white wine and meat. In addition, baked tomatoes go well with arugula or fresh basil.

You can bake both sliced ​​and whole tomatoes.

Baked Tomato Recipe

Ingredients:

  • Tomatoes - 500 g
  • Garlic - 2-3 cloves
  • Provencal herbs
  • Olive oil

Cooking method baked tomatoes:

Rinse the tomatoes well and dry with a paper towel. Place parchment paper on a baking sheet and place tomato slices on top. Drizzle the vegetables with vegetable oil, then add salt and pepper.

Place the baking sheet in an oven preheated to 120 degrees. Peel the garlic, then pass it through a press. Add to the tomatoes and bake everything together for 1.5 hours.

Baked tomatoes with spinach

Ingredients:

  • Cherry tomatoes - 470 g
  • Olive oil - 4 tbsp. spoons
  • Sugar - 1 teaspoon
  • Feta cheese - 60 g
  • Salt - 1 teaspoon
  • Spinach - 280 g
  • Pine nuts - 15 g
  • Juice - 0.5 pcs.
  • Orange zest - 0.5 pcs.
  • Lemon juice - 1 tbsp. spoon
  • Ground black pepper
  • Dijon mustard - 1 tbsp. spoon
  • Red onion - 1 teaspoon

Cooking method baked tomatoes with spinach:

Preheat the oven to 200 degrees, grease baking parchment with oil.

Wash the tomatoes, dry them, cut them into halves. Add a tablespoon of olive oil to the tomatoes, salt and pepper.

Place the fried tomatoes on baking parchment and fry for 20 minutes, remembering to stir.

When the dish is almost ready, heat a tablespoon of olive oil in a frying pan and lightly fry the spinach in it for 1 minute (until soft).

Place spinach on a serving platter.

Remove the tomatoes from the oven and place on the spinach. Add roasted pine nuts and cheese to the tomatoes.

Mix orange and lemon juice. Add olive oil, zest of half an orange, mustard, finely chopped onion, pepper and salt. Mix everything well again.

Place the resulting seasoning on the salad and serve.

Tomatoes baked with onions

Ingredients:

  • Tomatoes (large) - 750 g
  • Onions - 2-3 pcs.
  • Breadcrumbs - 5-6 tbsp. spoons
  • Vegetable oil - 70 ml.
  • Parsley - 0.5 bunch
  • Ground black pepper

Cooking method tomatoes baked with onions:

Wash the tomatoes and cut into slices more than 1 cm thick.

Peel the onion and cut into half rings. Wash the parsley and chop it with a knife.

Pour vegetable oil into the bottom of the baking dish and place the tomatoes in one layer. Place the onion on top of the tomatoes and pour over the vegetable oil. Cover the tomatoes with breadcrumbs, salt, pepper and sprinkle with herbs. Repeat layers of tomato and onion, following the same sequence.

Bake the tomatoes in an oven preheated to 180 degrees for one and a half hours.

Baked tomatoes with cheese and mustard

Ingredients (for 4 servings):

  • Ripe tomatoes - 4 pcs.
  • Mayonnaise - 4 tbsp. spoons
  • Parmesan cheese - 4 tbsp. spoons
  • Dried oregano - 1 teaspoon
  • Soft grainy mustard - 1 tbsp. spoon
  • Salt - 0.5 teaspoon
  • Regular soft mustard - 1 tbsp. spoon
  • Ground pepper - 0.5 teaspoon
  • Parsley
  • Mozzarella cheese (grated) - 4 tbsp. spoons

Cooking method baked tomatoes with cheese and mustard:

Cut the tomatoes into medium-thick slices. Place in one thin layer on a greased baking sheet.

In a bowl, combine Parmesan cheese, mayonnaise and mustard. Add pepper, salt and oregano. Spoon the filling onto each tomato slice. Sprinkle grated Mozzarella cheese and chopped parsley on top.

Preheat the oven to 180 degrees. Bake the tomatoes for a quarter of an hour until golden brown.

Serve the dish hot.

Best chef Alexander Derevyanko - the best recipes

I love tomatoes! I burn with unearthly love for them! And doctors say that this is correct, because a ripe tomato is not just a tasty and bright vegetable, but also a source of vital substances - potassium, magnesium, iron, as well as lycopene - a strong natural antioxidant and serotonin - the “happiness hormone”! But what’s interesting is that after heat treatment, tomatoes are much healthier than just fresh ones! Therefore, I offer you this simple but very tasty recipe - bake tomatoes in the oven with aromatic herbs, and then season with garlic. Divine, believe me! You take such a tomato by the tail, take a bite... and the fragrant “lava” completely takes over your taste buds. There's no point in talking about it, you have to try it! Oven-baked tomatoes with aromatic herbs and garlic are the perfect addition to a side dish of potatoes, rice or pasta. I also recommend serving them as an independent side dish for meat and poultry. But I can easily eat them just like seeds, leaving only a pile of tails, and then dip the bread into the resulting sauce.

Recipe information

Total cooking time: 30 min.

Number of servings: 3 .

Ingredients:

  • tomatoes – 9 pieces (about 550 grams)
  • vegetable oil – 9 teaspoons
  • aromatic herbs – ½ teaspoon
  • ground black pepper – ½ teaspoon
  • salt - to taste
  • garlic – 4 cloves

and:

  • baking dish.

Recipe:


In the summer, when you want to prepare a light snack without spending a lot of time, you can make tomatoes with cheese in the oven. During the summer season, the dish turns out to be economical, and the taste is not inferior to complex appetizers.

Bake the vegetable, cut into circles, or stuff it with other ingredients - tomatoes go well with mushrooms, eggplants, zucchini and bell peppers.

You can diversify the taste with the help of herbs and spices, and replace mayonnaise with another sauce - sour cream, pesto or tartar.

The appetizer can be eaten with a side dish, placed on bread, or served at the holiday table as a separate dish.

Choose the type of cheese based on its taste and culinary qualities. You can add mozzarella, parmesan, feta cheese or gouda. Mozzarella will add Italian chic to the dish, and hard varieties will create a crispy crust when baked.

Experiment with ingredients and spices, getting a new snack each time.

Tomatoes with cheese and garlic in the oven

This delicious dish can be prepared in 20 minutes. It will come in handy for any celebration and will delight you with its cheapness and bright taste. Herbs can be taken both fresh and dry.

Ingredients:

  • 3 tomatoes;
  • 150 gr. hard cheese;
  • 3 garlic cloves;
  • basil;
  • salt;
  • paprika;
  • oregano;
  • mayonnaise.

Preparation:

  1. Wash the tomatoes and cut into 1.5 cm thick slices.
  2. Grate the cheese.
  3. Add some mayonnaise and chopped herbs to the cheese. Add a little salt.
  4. Squeeze the garlic into the cheese mixture. Mix thoroughly.
  5. Place the tomato slices on a baking sheet. Spread the cheese mixture on top.
  6. Bake for 15 minutes at 180°C.

Baked tomatoes with breaded cheese

Breadcrumbs will make the cheese crispier. Add a little oriental flavor to the dish with aromatic spices.

Ingredients:

  • 3 tomatoes;
  • 150 gr. hard cheese;
  • nutmeg;
  • coriander;
  • basil;
  • salt;
  • breadcrumbs;
  • mayonnaise.

Preparation:

  1. Wash the tomatoes, remove the stem, cut into circles.
  2. Cut the cheese into square pieces. Try to make slices the same size as the diameter of the tomatoes.
  3. Place tomatoes on a baking sheet. Lubricate them with mayonnaise. Add a little salt.
  4. Roll the cheese slices in breadcrumbs and place 1 slice on each tomato slice.
  5. Sprinkle spices on top.
  6. Bake for a quarter of an hour at 180°C.

Tomato-mushroom casserole with a cheese coat

This dish can be prepared as a casserole. The mushrooms are pre-fried in a frying pan so that they do not soften during baking.

Ingredients:

  • 4 tomatoes;
  • 150 gr. champignons;
  • 100 gr. cheese;
  • garlic cloves;
  • sour cream;
  • black pepper;
  • salt;
  • 1 onion.

Preparation:

  1. Wash the champignons and cut into cubes.
  2. Chop the onion.
  3. Fry the champignons with onions in a frying pan.
  4. Cut the tomatoes into small pieces.
  5. Grate the cheese. Add sour cream, pepper, and squeeze the garlic.
  6. Place the ingredients in a fireproof dish in layers: mushrooms with onions, add a little salt, then tomatoes. Cover the casserole with cheese mixture.
  7. Place in the oven for 20 minutes. Oven temperature – 180°C.

Baked tomatoes with eggplants

Eggplants go well with tomatoes, and the cheese layer will give the dish a uniform consistency. Bake tomatoes with cheese in the oven with mayonnaise to make the appetizer more tender.

Ingredients:

  • 4 tomatoes;
  • 2 medium eggplants;
  • 200 gr. mozzarella;
  • mayonnaise;
  • salt;
  • a bunch of dill;
  • garlic cloves.

Preparation:

  1. Cut the eggplants into slices. Soak for 20 minutes in salt water.
  2. In a separate container, combine mayonnaise with squeezed garlic and dill.
  3. Finely grate the cheese.
  4. Cut the tomatoes into slices.
  5. Fry the eggplants in oil.
  6. First place the eggplants in a baking container, generously brush the layer with mayonnaise and dill. Sprinkle with cheese.
  7. Place the tomatoes and lightly salt them. Grease with mayonnaise again and sprinkle with cheese.
  8. Baking temperature 180°C. Cook for 20 minutes.

Tomatoes with zucchini

Tomato-zucchini casserole, richly flavored with cheese, can become a favorite summer dish for both adults and children. It is healthy and tasty.

Ingredients:

  • 4 tomatoes;
  • 2 zucchini;
  • black pepper;
  • sour cream;
  • 150 gr. parmesan;
  • dill;
  • parsley;
  • salt.

Preparation:

  1. Cut zucchini and tomatoes into slices. There is no need to remove the skin from vegetables.
  2. Prepare the sauce: chop the herbs, add them to the sour cream, and pepper.
  3. Grate the cheese.
  4. Place the zucchini on a baking sheet and add salt. Brush with sauce.
  5. Place the tomatoes. Brush with sauce again. Sprinkle with cheese.
  6. Place in the oven preheated to 180°C for 20 minutes.

Potato casserole with tomatoes

This hearty dish is served as a second dish. Tomato juice soaks the potatoes, making them soft and tender. When baked, the cheese creates a crispy and aromatic crust.

Ingredients:

  • 3 tomatoes;
  • 6-7 potatoes;
  • 150 gr. Parmesan or Gouda;
  • mayonnaise;
  • salt;
  • garlic cloves;
  • black pepper.

Preparation:

  1. Peel the potatoes and cut into slices.
  2. Place in a deep container, add mayonnaise, salt, pepper, squeeze out the garlic. Leave to soak for half an hour.
  3. Finely chop the tomatoes. Grate the cheese.
  4. Place the potatoes on a baking sheet and cover with a layer of tomatoes.
  5. Sprinkle cheese on top.
  6. Bake for 30 minutes at 190°C.

You can serve this appetizer with fresh herbs. Cooking takes little time, but the dish turns out very tasty. This is an ideal option for setting the table while saving maximum time. Guests will be satisfied, and your family budget will be intact.

Roasting vegetables in the oven reduces the use of fat to a minimum, while the crispy crust is formed on the products, characteristic of the frying method. The resulting crust retains the juices and nutrients inside a particular vegetable.

This article will talk about baked tomatoes in combination with other ingredients. The dishes turn out satisfying and healthy.

Oven baked tomatoes - step by step photo recipe

I admit honestly - I love tomatoes and any dishes made from them. Do you like baked tomatoes with herbs that taste like sun-dried tomatoes? If yes, this photo recipe for baked tomatoes is for you!

You will need these Ingredients:

  • tomatoes - 3 kg;
  • garlic - 2 cloves;
  • oregano or herbs de Provence - 2 tsp;
  • sugar - 1 tsp;
  • salt - 1 tsp;
  • black pepper;
  • olive oil.

Preparation tomato in the oven

The cooking process is very simple - it couldn’t be easier. But the taste - believe me, it is a masterpiece. So, let's begin:

1. Wash the tomatoes and cut into several parts. If you have large tomatoes, cut them into small slices; for small tomatoes, just cut them in half or into four parts.

When cutting a tomato, the only important thing is that its slice can stand on the peel without the pulp falling onto the baking sheet. Next, put parchment paper on a baking sheet, sprinkle it with olive oil and lay out our tomatoes.

2. Mix our seasonings. You may be confused by the presence of sugar in the recipe - it must be there. When tomatoes are baked, they begin to become very sour, and it is simply necessary to neutralize this acid with sugar.

3. Sprinkle the tomatoes with seasonings, lay chopped garlic on top - it will add piquancy to our dish.

4. That's all - put all this beauty in the oven, set it to 120 degrees, convection mode and forget for at least 4 hours.

If your oven does not have a convection mode, then it should be left ajar by placing a pencil between the door and the oven.

If your tomatoes are juicy and fleshy like mine, then the baking time increases by another couple of hours. You can easily tell when the tomatoes are baked to the desired state - they should shrink and acquire a beautiful crispy color.

5. Remove the finished baked tomatoes from the oven. We sterilize a small jar in the microwave - pour a little water into the bottom of the jar, put it in the microwave for 1-2 minutes at maximum power. We take out the jar, pour out the remaining water, wait a couple of seconds until it dries.

6. Pour a little olive oil into the bottom of the jar and lay out our tomatoes in dense layers. Pour olive oil over them and put them in the refrigerator so that the products become friends with each other.

Insanely delicious oven-baked tomatoes are ready! They taste very much like dried ones. Pairs perfectly with any dishes and black bread. They can last in the refrigerator for about a month. But I don’t think they will stay on your table that long - my family ate this photo of a batch of tomatoes in a couple of days :).

Baked tomatoes in the oven with cheese

Ingredients for 5 servings (118 calories per dish):

  • 400 grams of cheese (can be smoked),
  • 1 kg of tomatoes,
  • 50 grams of greens,
  • 50 ml oil (vegetable),
  • a pinch of ground red pepper,
  • salt to taste.

Preparation

  1. Choose medium-sized tomatoes. Using a sharp knife, make a shallow cut from the side of the stalk.
  2. Cut the cheese into thin slices.
  3. Place cheese slices into the resulting slits on the tomatoes.
  4. Sprinkle with pepper, salt, and vegetable oil.
  5. Bake the dish in the oven until the cheese is completely melted.

Greens will add a special piquancy to the dish. Tomatoes baked in the oven with cheese are best eaten warm.

Tomatoes with minced meat, baked in the oven

This dish can be safely served on a holiday table. In addition to the amazing taste, the original presentation is surprising.

Ingredients:

  • 8 ripe, firm, medium-sized tomatoes
  • 300 grams of minced meat,
  • 50 grams of rice,
  • bulb,
  • one hundred grams of hard cheese is enough,
  • ground pepper,
  • sunflower oil,
  • salt,
  • dill.

Preparation:

  1. Tomatoes should be washed in cold water and dried. Use a sharp knife to cut off the tops. Don't throw them away, they will come in handy later. Using a teaspoon, carefully scoop out the middle without damaging the walls of the tomatoes. You will get tomato cups, which should be salted and peppered.
  2. Next you need to prepare the filling. You can improve the taste if you use two types of minced meat. Boil the rice in pre-salted water. Rice can be cooked until half cooked; the approximate cooking time after boiling water is 8 minutes.
  3. Peel a medium onion and finely chop. Fry the onion in vegetable oil until transparent and soft.
  4. Place the rice in a colander, let the excess moisture drain and allow the product to cool. Add it to the minced meat, along with the cooled onion. Season the filling with salt and pepper.
  5. Fill the tomatoes with the resulting filling. Do not compact it so as not to damage the integrity of the tomatoes. Cover the tops of the stuffed tomatoes. This technique will make the filling soft and juicy.
  6. Grease a baking sheet or frying pan without a handle with oil. Preheat the oven to two hundred degrees. The baking time will be approximately half an hour.
  7. A few minutes before it’s ready, remove the tops and sprinkle the tomatoes with grated cheese; you can place thin slices of cheese on top.
  8. Place the tomatoes in the oven for literally two minutes.

The dish can be decorated with chopped dill. Sour cream sauce goes great with stuffed tomatoes.

Meat with tomatoes baked in the oven

Pork baked in the oven with tomatoes is an excellent option for the holiday table and everyday menu. The dish is simple to prepare.

Contains:

  • 300 grams of pork (loin),
  • several tomatoes,
  • 2 onions,
  • 200 grams of hard cheese,
  • 2 cloves of garlic,
  • parsley (greens),
  • 150 grams of mayonnaise,
  • vegetable oil,
  • salt and pepper to taste.

Preparation:

  1. Wash the meat, dry it and cut it into pieces 5 mm thick.
  2. Prepare cling film or a bag in which you will beat the cut pieces of meat. Beat the meat thoroughly.
  3. Grease a baking sheet with oil and place the chopped meat pieces, salt and pepper.
  4. Cut the onion into quarter rings. Chop the garlic with a knife or use a press. Wash the tomatoes, remove the stems and cut into rings.
  5. Place half rings of onion on the chops, then a spoonful of mayonnaise. For each piece of meat you need to put two tomato rings, add garlic, herbs, salt and pepper.
  6. Spread the tomatoes with mayonnaise on top. Sprinkle grated cheese on each piece of meat.
  7. The oven needs to be preheated to 180 degrees. Bake the meat in it for about half an hour.

This recipe is easy to adjust. Pork can be replaced with chicken fillet. Cut it into several pieces and beat it. You can leave it to marinate in mayonnaise and spices for half an hour.

Before placing the chicken on a baking sheet, grease it with oil. Make sure the chicken doesn't dry out. It will take about 20 minutes to prepare.

Baked tomatoes with eggplants in the oven

This is an easy seasonal snack. For the dish you will need the following ingredients:

  • 2 eggplants,
  • 2 tomatoes
  • garlic,
  • hard cheese, about 100 grams,
  • salt,
  • basil,
  • olive oil for greasing the mold.

Preparation

  1. Wash the vegetables, remove the stalks. Cut the eggplants into slices. There is no need to remove the skin. Place the eggplants in a separate container and lightly salt them. Leave for 20 minutes, then rinse with cold water. This will remove the bitterness.
  2. Prepare the garlic, chop it finely or use a garlic press. P
  3. Cut the tomatoes into rings approximately like eggplants.
  4. Using a fine grater, grate the cheese.
  5. You will need a baking dish with food foil treated with olive oil. Place the eggplant slices loosely and sprinkle with grated garlic. Place tomato slices on top. Place grated cheese on each tomato circle. All that remains is to send the form to the oven, preheated to 180 degrees.
  6. Before serving, garnish each tower with a basil leaf or dill.

Baked tomatoes with potatoes in the oven

You can prepare a dish using the following products:

  • 6 pieces of potatoes,
  • 3 pieces of tomatoes,
  • a few cloves of garlic,
  • 2 small onions
  • a few drops of olive and vegetable oil,
  • greens or a mixture of Provençal herbs,
  • salt and pepper.

Preparation

  1. Peel the potatoes, rinse, cut into thin slices. Cut the onion into quarter rings. Chop the garlic. Wash and chop the greens. Combine all ingredients in a bowl.
  2. Salt, pepper, add a mixture of olive and vegetable oils. Stir.
  3. Cut the tomatoes into rings. Place half the potatoes in a prepared heat-resistant container and the tomatoes on top. Salt and pepper. Distribute remaining potatoes.
  4. Preheat the oven and place the pan for about one hour. To prevent the potatoes from drying out during this time, cover them with foil 20 minutes before they are ready.
  5. Decorate with greens.

Baked tomatoes with zucchini in the oven

Ingredients:

  • 2 zucchini;
  • 2 large tomatoes;
  • 100 grams of hard cheese;
  • 50 grams of mayonnaise;
  • 2 cloves of garlic;
  • salt, pepper;
  • any greenery for decoration.

Preparation:

  1. The washed zucchini is cut into rings, 1 cm thick or into boats, cut in half. If the zucchini is young, do not remove the skin.
  2. Cut the tomatoes into slices.
  3. Grate the cheese on a grater, preferably a coarse one.
  4. Chop the garlic in any convenient way.
  5. Grease a baking sheet or mold with vegetable oil, and you can begin assembling the “pyramids.” Grease the zucchini circles or boats placed on a baking sheet with mayonnaise. Salt and add garlic. Place tomatoes on each circle, sprinkle grated cheese and dry seasonings on top.
  6. Preheat the oven to 180 degrees and place the pan for approximately 25 minutes.

Oven baked tomatoes in Italian - an unusual but tasty dish for us. To prepare it, we need creamy tomatoes with dense pulp. If there is no cream, take another variety for canning, the main thing is that the walls are thick and meaty. For 1 kg of tomatoes, take a few cloves of garlic, a couple of tablespoons of dried oregano, 3-4 tablespoons of olive oil, and salt.

Wash the tomatoes and dry them with a towel. Cut in half lengthwise and remove the seeds. You should get some kind of boats from the halves. Salt them and place in a colander over a bowl to drain the juice.

After 15 minutes, grease the baking sheet with oil and place the halves on it. Sprinkle them with a mixture of oregano and garlic on top and place in the oven preheated to 180 degrees. Baking time depends on your oven and is 15-20 minutes. The tomatoes should not burn or dry out. When they are ready, place them on a plate and let cool. Baked ones are served as a side dish for meat or fish, and can also be used on their own with crackers and white wine.

Stuffed tomatoes baked in the oven known to everyone. This is an excellent snack, and there are a lot of recipes for their preparation, because the filling is used in a wide variety. Tomatoes can be prepared for stuffing in different ways. The simplest one: place washed medium-sized tomatoes with the top up and cut in half, each half in half again, without cutting completely, so that the fruit can be opened like a fan. Now you can put the filling between the slices, after lightly salting them. For example:

1.Grate hard cheese and mix with garlic squeezed through a garlic press. If desired, you can add a little mayonnaise or sour cream to this mixture, then it will not crumble. Place the tomatoes on a baking sheet greased with vegetable oil and place in an oven preheated to 180 degrees for 10-15 minutes.

2. Add finely chopped onion, garlic, black pepper and other spices to taste to the minced meat, mix well. If the minced meat is lean and too dry, add a little cream to it. Place the minced meat between tomato slices and bake.

If you use a deep enough baking dish, you can pour the sauce on top of the tomatoes. For it, grind the tomato cores with a blender and simmer in a frying pan with sautéed onions and spices.

Whole oven-baked tomatoes are prepared differently. The tops of washed tomatoes are cut off. The seeds are removed with a teaspoon or knife. The tomatoes are lightly salted from the inside and turned over on a plate with the hole facing down to remove excess juice. Prepare the filling, fill the tomato cups with it and place them on a baking tray. You can cover the tomato with the top. There are a lot of filling options.

1. Spinach 300g, walnuts 5 pcs., hard cheese 160g, medium-sized tomatoes 1kg, salt, black pepper, garlic to taste, butter for stewing 10-15g. Fry finely chopped spinach in a frying pan with butter until soft. Chop the nuts with a knife or crush with a rolling pin. Finely chop the garlic. Add nuts and garlic to the pan and simmer for a couple more minutes. Salt, pepper, cool slightly. Add grated cheese to the warm filling and stir. Stuff the prepared tomatoes, cover with the tops and bake for 15-20 minutes at 180 degrees.

2. For 1 kg of tomatoes, 1 medium-sized eggplant, 100g onion, garlic, salt, spices to taste, 2 tbsp sour cream. spoons, hard cheese 100g, mayonnaise. Grease the eggplant with vegetable oil and bake in the oven until soft (must be pierced with a match). When it cools down, peel and chop with a knife. Cut the onion into quarter rings and sauté in vegetable oil, add chopped tomato cores to it and simmer. Mix eggplant, fried onion, add salt, spices, chopped garlic, sour cream. Stuff the tomatoes, squeeze a little mayonnaise on top, sprinkle grated cheese on top and place in an oven preheated to 180 degrees for 20-25 minutes.

3.Tomatoes 3 pcs. 3 fresh chicken eggs, salt, ground black pepper, fresh herbs to taste, fat. Peel the tomatoes, add salt and pepper from the inside and carefully pour the egg into the resulting container. Lightly salt the top, place in a greased frying pan and place in a preheated oven. Temperature about 180 degrees, baking time 20-25 minutes. Serve with fresh herbs.

4.Tomatoes 6 pcs., chicken liver 250 g, 1 onion, cream 2-3 tbsp. spoons, 1 chicken egg, salt, pepper to taste, vegetable oil. Cut the chicken liver into 3-4 slices each. Sauté the onion in vegetable oil, add the liver, salt and pepper and fry over medium heat until tender. Chicken liver is fried quickly. As soon as the blood stops coming out, it is ready. Finely chop the fried liver slices. Beat the egg, add cream, salt, pepper, mix. Season the liver with this mixture and stuff the prepared tomatoes. Chop the center of the tomatoes and fry with the remaining finely chopped onion. Place the tomatoes in a mold, pour over tomato sauce and bake in the oven for 20-25 minutes. Serve with sour cream and fresh herbs.

Cherry tomatoes baked in the oven

Cherry tomatoes baked in the oven– An excellent side dish for meat, fish or steamed vegetables. Wash, dry and cut the tops crosswise. Cut the garlic into thin slices. Pour spices into a bowl or mortar: dried oregano, basil, thyme and add a little olive oil, grind thoroughly.

Then pour in vinegar (preferably balsamic) or lemon juice and soy sauce, add honey. Mix everything thoroughly. Stuff the cherry tomatoes with garlic slices, place them in a baking dish and pour over the sauce. Place the mold in a preheated oven. Bake the tomatoes until softened, about 20 minutes. For 300g cherry tomatoes, take a head of garlic, for the sauce: 2 tbsp honey. spoons, vinegar or lemon juice 1 tbsp. spoon, soy sauce 2-3 tbsp. spoons, butter 2 tbsp. spoons, dry spices 0.5 teaspoon. The proportions for the sauce can be changed according to your taste.