Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary products for cooking tomatoes with cheese in a frying pan. You will need: fresh tomatoes, onions, garlic clove, vegetable oil, salt, ground black pepper, hard cheese. Tomatoes should preferably be chosen moderately dense, ripe, juicy. The ideal option is seasonal soil. You can take any cheese you like to taste, it is important that it melts easily.
Step 2:
Peel the onion and cut into small cubes. Garlic clove also peel and chop finely. Heat the vegetable oil in a frying pan, put the chopped onion and garlic. Fry over medium heat, stirring occasionally until translucent.
Step 3:
Wash the tomatoes, cut into slices about 5-6 mm thick. Put them in an even layer on the fried onion and garlic. Season the tomatoes with salt and pepper. Cover the pan with a lid and simmer on low heat for about 10 minutes. Tomatoes should soften. The fire should be strong enough so that the tomatoes are thoroughly stewed, but also so that the onion and garlic do not burn.
Step 4:
The finished tomatoes can be removed from the heat. Cut the hard cheese into thin slices and put it on the finished tomatoes. Cover the pan with a lid for a few minutes so that the cheese melts.
Step 5:
Ready-made tomatoes with cheese in a frying pan can be served both hot and chilled. When serving the finished dish, it would be nice to add chopped herbs to your taste - tomatoes will become brighter and more appetizing. I used green onions cut diagonally. Bon appetit!
Choose medium-sized tomatoes so that the circles are not very large, but also not very small.
In addition to ground black pepper, you can take a seasoning such as Italian or Provencal herbs. This set of spices is ideal for such a combination as tomatoes and cheese.
If too much juice is released, then the excess can be evaporated.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
