Stuffed tomatoes
Description
The recipe won't take much time. For the filling, choose fresh cream cheese, sour cream, or mayonnaise, and fresh herbs. If desired, you can chop and add fresh cucumbers, bell pepper, celery stalk, etc. To make the filling juicy, add sour cream of any fat content, mayonnaise, garlic sauce, etc. Remember that if you dress it with sour cream, you should eat the dish as soon as possible. Add seasonings and spices to taste. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you prefer saltier appetizers, replace the cream cheese with lightly salted brynza and remove the salt from the ingredient list.
- 2
Step 2
Wash the tomatoes in water, pat dry with paper towels, and cut off the tops with the green cores. Then, using a tablespoon or teaspoon, scoop out all the pulp, leaving only the "cups".
- 3
Step 3
Drain the juice and dice the extracted pulp into small cubes. Place cream cheese in a bowl or salad bowl and add the tomato pulp as well. Season with salt; if desired, add pepper or other spices and seasonings. Dried or fresh basil and oregano pair wonderfully with tomatoes.
- 4
Step 4
Rinse the fresh herbs, shake off excess moisture, and pat dry with a paper towel. Chop very finely and add to the container with the cottage cheese. Mix everything thoroughly — the filling is completely ready!
- 5
Step 5
Carefully stuff the hollowed tomatoes, mounding the filling to form an appetizing "cap".
- 6
Step 6
Place the stuffed tomatoes on greens, garnish to taste, and serve. If desired, chill the appetizer in the refrigerator for 40–60 minutes before serving. Enjoy your meal!