Whole Tomatoes with Herbs, Garlic, and Cheese

Cooking method

1. Step 1:

   

   Gather the ingredients listed. For this cold vegetable appetizer, choose the ripest, reddest tomatoes with firm, glossy skin. You can use tomatoes of one size or a mix of large and small ones.

2. Step 2:

   

   First, wash the tomatoes, then turn them into little cups to hold the filling. To do this, cut off the tops with a very sharp, thin-bladed knife.

3. Step 3:

   

   Then carefully scoop out the flesh with a teaspoon, trying not to damage the walls.

4. Step 4:

   

   Grate the processed cheese on a coarse grater and mix it with mayonnaise, preferably a high-fat one — 50% or 67%. You can use cheese with whatever flavorings you like best. There are creamy, herb, ham, bacon-flavored cheeses, and so on. The main thing is that the cheese is good quality, so go for the pricier option.

5. Step 5:

   

   Peel the garlic and press it through a garlic press. Add the garlic paste to the cheese mixture.

6. Step 6:

   

   Wash and finely chop the dill and parsley. Add them to the filling, along with the basil. Mix everything well with a spoon or fork, then season with salt and pepper to taste. The tomato filling is ready.

7. Step 7:

   

   Fill the tomatoes with the cheese mixture to the brim. Use all of the filling and all of the tomato shells. Cap each tomato with its "lid" — the top you cut off at the very start. You can also pipe little smiley faces on the lids with mayonnaise; the kids will love it. Make this appetizer and treat your friends, who will immediately ask you how to make tomatoes stuffed with cheese and garlic!

8. Step 8:

   

   To serve, you can line the bottom of the dish with green lettuce leaves, and instead of capping the tomatoes with lids you can tuck fresh herbs into the filling. Use your imagination — you'll do great!