Baked vegetables with cheese - a classic of Mediterranean cuisine.
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Cheese tomatoes in a slow cooker - general principles of cooking
• Tomatoes with cheese in a slow cooker are fried or baked both independently and with other products: vegetables, meat, eggs.
• For cooking, you should take well-ripened tomatoes, but not too soft, otherwise when they are cooked, their slices will turn into porridge, and the stuffed tomatoes will simply break up.
• With a tomato in a slow cooker you can cook almost any kind of cheese, and its choice depends on the particular dish.
• The most commonly used hard fatty cheese, it melts well. It is added to the filling for juiciness or sprinkled with tomatoes to get a crust on top.
• Adyghe cheese and feta cheese do not melt. They are added to tomatoes during baking and frying, so that the dish acquires a characteristic taste for such cheeses. Often they are mixed with hard cheese.
• Often, suluguni or homemade cottage cheese is used for cooking with tomatoes. Suluguni are fried with tomatoes, and casserole is prepared from cottage cheese. Tomatoes added to it give the casserole a special twist.
• To cook dishes with tomatoes and cheese in a slow cooker, use the "Frying" and "Baking" modes. In some cases, you have to use an ordinary stove. Additional ingredients are boiled or fried on it.
Cheese tomatoes in a slow cooker - "Original Fried Eggs in Tomatoes"
Ingredients:
• six eggs;
• ripe red tomatoes - 6 pcs.;
• 100 gr. Feta cheese.
Cooking method:
1. With a sharp knife, cut off about a third of each tomato from the side of the stem.
2. A small spoon, best teaspoonful, select all seeds. Do this very carefully so as not to damage the walls and peels.
3. Break one egg into each tomato.
4. Cut the feta into small pieces and carefully place one slice on top of the eggs.
5. Put the tomatoes and eggs in the cooking bowl. To ensure that the rounded fruits do not fall and do not turn over, place them along the walls, slightly resting on them.
6. Pour a quarter cup of water into the bowl and turn on the appliance for 25 minutes by programming “Baking”.
Cheese tomatoes in a slow cooker - "Meat kegs"
Ingredients:
• 200 gr. pork neck;
• eight medium tomatoes;
• half a liter of meat broth;
• "Russian" cheese - 200 gr.;
• garlic;
• bitter onion;
• two tablespoons of fat sour cream;
• a spoon of white flour;
• for frying lean and butter;
• fresh herbs (parsley or dill).
Cooking method:
1. In slightly salted water, boil the washed meat until tender. You can do this in a slow cooker, on the "Soup" option, or in a saucepan on the stove, to whom it is convenient. Remove the meat and put to cool. Do not pour the broth.
2. For tomatoes, on the side of the stem, cut off the “caps”, about a third of the tomato high, a little less. Select the seeds with the pulp, leaving only the walls, and lightly add the tomatoes inside. After 10 minutes, turn the tomatoes over and let the juice stand out.
3. Very finely chop the garlic with a knife, grate the cheese on a large crumb. Finely chopped washed and dried greens with scissors or a knife. Cut the onion into quarters of the rings. The finer they are, the better.
4. In a frying pan in vegetable oil, fry the onions until soft. Lightly salt it and mix well, cool.
5. Cut the boiled meat into small pieces and mix with half the fried onions. Salt, add garlic, season with pepper and mix well.
6. In the onion remaining in the pan, put quite a bit of butter and dissolve it with little heat. Pour the flour and cook, stirring, until it thickens. Enter the broth, mix and bring to a boil. Into a boiling sauce, stirring, add sour cream and let it boil again. Add salt at your discretion and put a small piece of butter on top. Stir and remove the sauce from the heat.
7. Add grated cheese to the meat mixture, but leave a small amount for sprinkling tomatoes. Enter a little sauce into the filling, adjust the quantity yourself, the filling should not be liquid.
8. Fill the tomatoes prepared for stuffing with meat stuffing and transfer them to a bowl greased with vegetable fat.
9. Lower the lid and set the timer for 20 minutes and run the “Baking” option.
10. After completing the selected cycle, open the lid and immediately sprinkle the stuffed tomatoes with the remaining cheese.
11. Close the slow cooker again and let the tomatoes stand, waiting for the cheese to melt.
12. Put the stuffed tomatoes from the bowl on a large plate and sprinkle with chopped herbs on top. Serve hot.
Tomatoes with cheese in a slow cooker - "Homemade cottage cheese casserole with tomatoes"
Ingredients:
• two tomatoes (red);
• two eggs;
• 150 gr. decoys;
• 400 gr. homemade cheese (cottage cheese);
• young juicy dill.
Cooking method:
1. Pour semolina with a glass of freshly boiled water and mix well. The steamed semolina will not stray into lumps, which will prevent the formation of clots in the casserole.
2. Put the cottage cheese in a wide bowl, pour the eggs into it, add steamed semolina and carefully rub everything until a homogeneous consistency.
3. Pour the chopped greens into the curd mass. Add the tomatoes into small cubes. Focusing on your taste, season the mass with pepper and salt, mix.
4. Coat the bottom and sides of the bowl with vegetable oil and fill it with curd. Set the timer to 45 minutes and run the "Baking" option.
5. Hold the finished casserole with tomatoes after the program is completed in a bowl under the lid for about another 20 minutes, carefully remove and cut into portions.
Baked tomatoes with cheese in a multicooker with eggplant
Ingredients:
• one large eggplant;
• 100 gr. hard, mild cheese;
• two onions;
• 200 ml of mayonnaise 50% fat.
Cooking method:
1. Wash eggplant and tomatoes well with water. Cut the vegetables into centimeter-thick rings.
2. Arrange the eggplant in a colander and add a little salt, cover with a flat plate, and place a half-liter jar of water on top. Place the colander itself on a deep bowl so that the juice flows into it. After 25 minutes, rinse the rings of salt and bitterness with cold water and dry.
3. Lubricate the crock-pot with any vegetable oil and place the eggplant rings in it. Put a rare mayonnaise mesh on them and spread the rings, or onions quarters. The thinner the onion is chopped, the better. On top of the onion layer, lay the tomatoes and season them with ground pepper, salt. Rub the cheese on top of the tomatoes on a medium grater.
4. Cook the dish with the appliance lid closed for 50 minutes, the most suitable mode is the “Baking” program.
Tomatoes with cheese in a slow cooker - "Fried eggs on a vegetable pillow, with feta cheese"
Ingredients:
• salted feta cheese - 300 gr.;
• two large ripe tomatoes;
• two peppers of red bell pepper;
• eggs - 2 pcs.;
• 30 gr. natural hardened cream;
• to taste - ground savory and paprika.
Cooking method:
1. Drain the feta cheese from the brine and cut the cheese into two-centimeter cubes.
2. Peel the peeled tomato from boiling water and carefully cut them into thin slices. If the tomatoes are too watery, select seeds from them.
3. Wash the peppers, dry and bake in the microwave. You can use the oven, but it will take more time. Cut the stalk, remove the seeds with a spoon, and cut the flesh into short, thin strips.
4. Spread the capacity of the multicooker with butter. Spread the cheese in a uniform layer along its bottom. Put the tomatoes on the cheese and lightly salt them. Then lay a layer of sweet pepper. Season a layer of pepper with savory and sprinkle with ground mild paprika.
5. On a coarse grater, grate the butter and evenly distribute it over the entire surface of the dish.
6. Select the “Baking” program on the panel, set the timer for 30 minutes and close the appliance lid.
7. Break the eggs into a flat plate, while the yolk should not leak.
8. After stopping the program, lift the lid and carefully pour on top of the egg.
9. Close the lid again and let it heat until the protein is cooked and the yolk grabs slightly. Do not overdo it; for the fried eggs, the yolk must remain in a liquid state.
Cheese tomatoes in a slow cooker - fried "Suluguni" with tomatoes and pumpkin seeds
Ingredients:
• 200 gr. uncooked suluguni;
• tomatoes - 2 pcs.;
• 10 gr. mixes "Provencal herbs";
• two tablespoons of raw pumpkin seed kernels.
Cooking method:
1. Cheese "Suluguni" cut into centimeter cubes. Put the cheese slices firmly on the bottom of the bowl and start any frying program ("Baking", "Frying").
2. When the cheese begins to melt, add the tomatoes sliced in medium-sized slices to it and sprinkle everything with the Italian herbs mixture.
3. Add pumpkin seeds to the melting cheese and continue cooking.
4. When the “Suluguni” has completely melted, carefully remove the contents of the bowl with a wide spatula and serve hot with bread.
Tomatoes with cheese in a slow cooker - "Fried tomatoes with Adyghe cheese, in sour cream"
Ingredients:
• Adyghe cheese - 450 gr.;
• three tablespoons of melted butter;
• a teaspoon of turmeric and twice as much cumin;
• small tomatoes - 6 pcs.;
• 150 ml of fat sour cream;
• chopped coriander leaves - 2 tbsp. l .;
• two tablespoons of chopped parsley.
Cooking method:
1. Divide the cheese into large pieces by hand. Can be cut into cubes, with a side of 2 cm. Cut the tomatoes into slices.
2. Start the slow cooker on the option "Frying" and put the melted butter in the bowl. When it is fully dispersed and warms up well, pour cumin seeds into it. Once the seeds begin to darken, put slices of tomatoes in a bowl and add slices of Adyghe cheese.
3. Season with turmeric, salt to your taste. Cook, stirring occasionally, being careful not to damage tomato slices and pieces of cheese.
4. After 8 minutes, pour in the sour cream. Stir well, simmer for no more than 1 minute.
5. Then turn off the appliance and transfer everything to a deep plate. Garnish with chopped coriander and parsley.
Tomatoes with cheese in a slow cooker - "For appetite"
Ingredients:
• ripe red tomatoes - 2 pcs.;
• one small zucchini;
• one and a half teaspoons of basil (dried);
• garlic;
• 100 gr. fatty natural cheese;
• salted feta cheese - 100 gr.;
• olive oil;
• head of a bitter onion.
Cooking method:
1. Rub cheese and ordinary cheese into a large crumb, combine. Add chopped garlic, sprinkle with basil and mix thoroughly.
2. Free tomatoes and eggplant from the stalk, and cut into rings of a centimeter thickness.
3. Put the tomatoes in a separate bowl, sprinkle with ground basil. Sprinkle the eggplant slices with salt and let stand for 10 minutes under a load in a colander. Then wash, pat dry with a towel, and season with basil.
4. Lay out the rings of vegetables in a bowl greased with vegetable oil, pouring each new layer with a mixture of cheeses.
5. Set the timer for an hour and turn on the multi-pan on the “Baking” option.
6. After the end of the set program, let the food stand in the multicooker under the lid for 15 minutes, then cool a little right in the bowl, but with the lid up. Serve warm as a main course or as an appetizer.
Slow Cooker Tomatoes - Cooking Tips and Useful Tips
• Before stuffing, be sure to turn the tomatoes downward with a recess so that all the juice runs off from them.
• Do not take spoiled tomatoes. Even if corrupted places are cut out, the flesh near them can be bitter.
• Choose meaty tomatoes. They have more pulp and less juice. For heat-treated tomatoes, this is important.
• In the proposed recipes, try not to change the indicated types of cheese, they are specially selected.
