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Tomatoes stuffed with cheese, garlic and egg

Tomatoes Stuffed with Cheese, Garlic, and Egg

Quick, simple, made from everyday ingredients, and perfect for a holiday table! Tomatoes stuffed with cheese, garlic, and egg are not only easy to make but also very fast — the whole thing takes no more than 20 minutes. The result is a tasty, fresh, appetizing appetizer that will dress up any table!

katushafin

Recipe author

Tomatoes stuffed with cheese, garlic and egg

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Composition / ingredients

Servings:

Tomatoes

Processed cheese (such as Druzhba or Yantarny)

Eggs (boiled)

Garlic

Mayonnaise

Fresh herbs (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 59 % 13 g

Carbohydrates 18 % 4 g

125 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make tomatoes stuffed with cheese, garlic, and egg? Gather the ingredients. Try to choose tomatoes of the same size — medium ones are best. The processed cheese should be good-quality, made from real cheese. Before you start, I recommend putting it in the freezer for 15 minutes so it's easier to grate. Use any mayonnaise you like, or make your own.
Step 2:

Boil the egg ahead of time. How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil them for 9 minutes after the water comes to a boil, then cover them with cold water to cool. The sudden temperature change makes the shell easier to peel. Peel the cooled boiled egg and grate it on a fine grater.
Step 3:

Grate the chilled cheese on a fine grater as well.
Step 4:

Put the grated egg and cheese in a bowl. Peel the garlic cloves and press them into the egg-and-cheese mixture. Adjust the amount of garlic to your taste — you can use less.
Step 5:

Add the mayonnaise and mix everything well until smooth. Taste it; you can add salt and pepper if you like. I didn't — to my taste the saltiness of the cheese and mayonnaise was enough.
Step 6:

Wash and dry the tomatoes. Cut them in half lengthwise.
Step 7:

Using a spoon and a knife, gently scoop out the inside of the tomato along with the seeds. You can use it in other dishes — for instance, in a sauté base for soup. I recommend freezing this pulp.
Step 8:

Stuff the tomato halves with the cheese, egg, and garlic mixture. Spoon the filling in, mounding it up a little.
Step 9:

Put the stuffed tomatoes in the refrigerator for 10 minutes. When serving, garnish each half with fresh herbs. Enjoy!

A very good appetizer! I used to make this with just cheese and garlic, but with the egg it comes out more tender.
Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and prepare them they'll fall apart into a shapeless mush and spoil the look of the dish.
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, tanginess, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for example).
It's best to make your own mayonnaise — it'll be tastier and healthier. See here for some interesting homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise as a dressing, on their own or mixed with mayonnaise in any proportion you like — this lowers the calorie count of the dish.