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Stuffed tomatoes with cheese, eggs, and garlic – a delicious and quick appetizer
Instructions
Using a sharp knife, cut around the stalk of the washed fresh tomatoes (4 pcs) with a circular motion – this leaves a cone-shaped hollow. With a small knife or a vegetable peeler, carefully scoop the pulp out of the tomatoes into a separate bowl, trying not to damage the walls. You can put the scooped-out pulp in a sieve so that the excess liquid drains off – it will be needed for the filling, but without too much juice.
For an aromatic filling, grate 1 hard-boiled egg (boil it for 10 minutes) on the coarse side of a grater. Grate 1 processed cheese the same way (it should be cold from the fridge so it grates easily) and a piece of smoked sausage or hot dog (40 g). The coarse shavings look attractive in the filling.
Press 1 clove of garlic straight into the bowl with the filling – pressed garlic gives a more delicate aroma than garlic chopped with a knife. Finely chop a couple of sprigs of your favourite greens (dill, parsley, spring onion if you like) and add them to the egg and cheese mixture. The fresh greens bring a spring-like aroma and a green accent to the pale yellow filling.
Add 2–3 tablespoons of mayonnaise (preferably homemade or premium quality) to the mixture along with some of the chopped tomato pulp – it will add juiciness without extra liquid. Mix everything thoroughly until smooth. Taste the filling and, if needed, add salt, ground black pepper, or other favourite spices (paprika, oregano, dried basil).
Lightly salt the prepared empty tomatoes inside with a pinch of salt – especially where the wall ends. The salt draws out excess moisture and makes the walls firmer. Fill each tomato with the prepared filling using a fork or a small spoon, pressing it down slightly for density. The filling should mound up a little on top.
If you have some filling left over (usually 2–3 tablespoons), you can use it to make party-style toasts. Fry a couple of slices of white bread in a dry pan until golden, rub them with a cut clove of garlic for aroma, and spread the remaining filling on top in an even layer. Arrange the finished homemade stuffed tomatoes and toasts on a flat serving dish, garnish with fresh herb leaves (parsley, basil), and serve. The appetizer is ready!
Tips
- 1
Choose firm, meaty, medium-sized tomatoes (120–150 g) with thick walls and taut skin – they hold their shape well after the pulp is removed. Tomatoes that are too large or overripe fall apart.
- 2
Be sure to drain the tomato pulp in a sieve for 10 minutes – this keeps the filling from becoming watery and helps it stay firm. Do not add runny pulp to the filling.
- 3
For a lower-calorie version, replace the mayonnaise (2–3 tbsp) with 15% sour cream or plain Greek yogurt – the calorie content drops from 160 to 110 kcal per 100 g, and the taste becomes lighter and more diet-friendly.
- 4
Use the leftover filling to make toasts on dried rye bread rubbed with garlic – a homemade touch of party presentation that doubles the number of appetizers.
FAQ
Can stuffed tomatoes be made in advance? +
Yes, but no more than 2–3 hours before serving. With longer storage the tomatoes release juice, the filling becomes watery, and the walls start to fall apart. To get ready for a party, prepare all the components separately: cover the hollowed-out tomatoes with cling film in the fridge, and keep the filling (without the tomato pulp) in a container. Assemble the stuffed tomatoes an hour before the guests arrive – a fresh result is always better. With the ingredients ready, the home version takes just 15 minutes to put together.
What can replace processed cheese in stuffed tomatoes? +
The following work well: hard cheese (80 g), finely grated – a firmer texture with a distinct cheesy flavour; feta (80 g), mashed with a fork – a salty, creamy Greek accent; Adyghe cheese (80 g) – a mild, gentle flavour; cream cheese such as Philadelphia or Buko (60 g) – a creamy texture that does without mayonnaise. Mozzarella is not suitable – it is too watery and will not bind the filling. The home version with brynza is especially tasty and gives the appetizer a Mediterranean character.
Which tomatoes are best to choose for stuffing? +
Medium, firm ones with thick walls are ideal – plum varieties (San Marzano, Roma), small beefsteak tomatoes, and cocktail cherry tomatoes for small portions. A size of 120–150 g lets them hold 2–3 tablespoons of filling. Avoid: very large ones (they fall apart), soft overripe ones (sour taste, do not hold their shape), and watery, thin-walled ones. To the touch the tomatoes should be firm, not soft. The colour should be a rich red. For a winter menu, greenhouse "on the vine" varieties will do. A home-grown garden tomato in summer is the best choice for this appetizer.
How long do finished stuffed tomatoes keep? +
In the refrigerator under cling film for up to 1 day, but it is better to eat them on the day they are made – the tomatoes release juice, and the filling becomes watery and loses its firmness. By the second day the appetizer loses a lot in taste and appearance. To keep them fresher, place paper towels on the bottom of the container – they will absorb the excess juice. Do not freeze them – after thawing the tomatoes turn to mush. For a party menu, plan the quantity to match the number of guests exactly – the home version is not meant for batch storage.
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