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How to cook tomatoes in the oven. Vegetables baked in the oven. Recipe - Baked tomatoes with cheese in the oven “Creamy”

Vegetables baked in the oven are always tasty and healthy. I offer several good recipes, ranging from whole baked vegetables to more complex baked vegetable dishes that can decorate the most sophisticated holiday table. All recipes are quite simple, quick and tasty.

Whole baked vegetables

Ingredients:

(4-6 servings)

3-4 eggplants
2-3 salad peppers
2 onions
4 tomatoes
vegetable oil

There is nothing simpler and tastier than whole vegetables baked in the oven. We take any vegetables that we want to bake. It is desirable that the eggplants are small and all approximately the same size. In this case, everyone will cook at the same time.
Wash the vegetables, no need to remove the tails, then place them on a greased baking sheet. Peel the onion and cut it in half.

Place the baking sheet in a well-heated oven. Bake vegetables for 45 minutes at 180°C. We periodically look into the oven, if necessary, turn it over to another barrel.
When the peppers become soft, the eggplants become very wrinkled and also become soft, and the skin on the tomatoes cracks, remove the baked vegetables from the oven. If some of the vegetables are not yet baked enough, return to the oven for 10-15 minutes.

Let the vegetables cool slightly. Then we take the peppers and eggplants by the tail and remove the peel. If the vegetables are well baked, the skin is very easily separated from the pulp. After cleaning, remove the tails. We also remove the seeds from the pepper.
The skin of baked tomatoes can also be removed without effort, much easier than by scalding.
Place the oven-baked vegetables on a dish whole or cut into large pieces. Drizzle with olive oil and serve. This dish is perfect for kebabs or fried meat.

Vegetables baked in the oven also produce delicious eggplant caviar. To do this, finely chop baked and peeled eggplants, peppers and tomatoes, add finely chopped fresh onions, and pour olive oil.
Test for salt and sugar and add a little crushed garlic to add spiciness. Serve eggplant caviar chilled.

Baked vegetables for the holiday table

Ingredients:

500 gr. green beans
5 small potatoes
5 small onions
5 tomatoes
2 eggplants
50 gr. smoked meat
100 gr. hard cheese
3 cloves garlic
1 tbsp. spoon breadcrumbs
0.1 l. cream
parsley
sunflower or olive oil
pepper

Oven baked potatoes

For this baked potato recipe, we use small oblong tubers. We peel the potatoes, wash them, and then cut them in half lengthwise so that we get long boats.

Salt the potatoes, generously grease them with vegetable oil, and then place them on a baking sheet, which we then put in a hot oven.

Bake the potatoes over medium heat. We periodically check for readiness. Remove the finished potatoes and let them cool slightly.

Using a spoon or knife, carefully scoop out the insides of the halves to make potato boats.

We carefully grind the potato mass we have chosen, add finely chopped smoked meat, a little salt and pepper. Pour in the cream a little at a time and taste. The filling should be tender, but not liquid.

Stuff the potatoes and set aside.

Eggplant baked in the oven with cheese

For baking, take two small young eggplants. We cut the washed eggplants into round slices one and a half to two centimeters thick.

To remove the bitterness, sprinkle the plates with salt. Wait 10 minutes and then rinse the eggplants in cold water. Squeeze out excess moisture.

Place the circles on a baking sheet greased with vegetable oil. Spray the eggplants with oil from a spray bottle or simply drip from a bottle, and then place in a preheated oven.

Bake the eggplants in the oven for 10 minutes over medium heat.

Sprinkle the almost finished eggplants with grated cheese and put them back in the oven for exactly five minutes. The cheese should melt and lightly brown.

Oven baked tomatoes

Despite the fact that various salads are mainly prepared from fresh tomatoes, tomatoes are very tasty if baked in the oven. I want to share the simplest recipe for baked tomatoes.

So, we choose small, ripe, but fairly dense tomatoes. The round shape is most convenient.

Cut the washed tomatoes in half. Place the halves on a greased baking sheet.

Be sure to add salt and grease the top with vegetable oil. Place the tomatoes in a hot oven.

While the tomatoes are baking, prepare a special filling for them.

In a separate bowl, mix 1 clove of chopped garlic, salt, pepper, finely chopped parsley, and breadcrumbs. Add a little olive oil and crush using a regular mortar. This is done so that the mixture absorbs the taste of garlic and parsley.

When the tomatoes are almost ready, apply garlic sauce to each tomato. Bake the vegetables until the filling is browned.

Along with this recipe for baked vegetables, you can also prepare baked tomatoes stuffed with meat and rice. Detailed recipe.

Oven-baked onions

I remember as a child, when I mentioned onions, in any form, everyone immediately made faces. But it turns out that, unlike faithful onions or onions in cutlets, onions baked in the oven are a real delicacy. Try it and you will forever love this simple and tasty dish.

We take small onions of approximately the same size. It is not at all necessary to specifically buy onions of non-bitter varieties.

Peel the onion, which then cut into halves

Place the onions on a generously oiled baking sheet. Also generously pour oil on top of the onion.

Cover the baking sheet with the onions with foil and place in a well-heated oven. If the onion is left without foil, it begins to burn and becomes bitter.

Onions, unlike all other vegetables, should be baked at a fairly low temperature of about 160°C. In this case, the onions are baked for quite a long time. Depending on the size of the bulbs, it takes half an hour or more to bake.

How to serve baked vegetables

Baked vegetables in themselves are a tasty and healthy dish, but it can be supplemented with green beans, which will soften and highlight the taste of oven-baked vegetables.

So, take green beans, remove the tails and cut them into pieces about five centimeters each. Cook green beans for 10 minutes in salted water. The beans should become soft, but not fall apart. Be sure to drain the water.

Take two or three cloves of garlic, peel and finely chop.

Lightly fry the garlic in a small amount of olive or sunflower oil.

Place the beans on a large dish and sprinkle fried garlic on top. Pour the remaining oil in the pan, which has absorbed the taste and smell of garlic, over the beans.

Take a dish with beans and put all the baked vegetables on it. The order doesn't matter. But what plays a role is the temperature of the oven. All vegetables are baked at 180°C. By the way, it is also not advisable to leave the kitchen for a long time, since different baked vegetables require different cooking times.

That's all, our dish is ready! Serve the oven-baked vegetables hot.

I love tomatoes! I burn with unearthly love for them! And doctors say that this is correct, because a ripe tomato is not just a tasty and bright vegetable, but also a source of vital substances - potassium, magnesium, iron, as well as lycopene - a strong natural antioxidant and serotonin - the “happiness hormone”! But what’s interesting is that after heat treatment, tomatoes are much healthier than just fresh ones! Therefore, I offer you this simple but very tasty recipe - bake tomatoes in the oven with aromatic herbs, and then season with garlic. Divine, believe me! You take such a tomato by the tail, take a bite... and the fragrant “lava” completely takes over your taste buds. There's no point in talking about it, you have to try it! Oven-baked tomatoes with aromatic herbs and garlic are the perfect addition to a side dish of potatoes, rice or pasta. I also recommend serving them as an independent side dish for meat and poultry. But I can easily eat them just like seeds, leaving only a pile of tails, and then dip the bread into the resulting sauce.

Recipe information

Total cooking time: 30 min.

Number of servings: 3 .

Ingredients:

tomatoes – 9 pieces (about 550 grams)
vegetable oil – 9 teaspoons
aromatic herbs – ½ teaspoon
ground black pepper – ½ teaspoon
salt - to taste
garlic – 4 cloves

and:

baking dish.

Recipe:

Very multifunctional. They can serve as a side dish and are an excellent snack. And with certain stuffing, they are a completely independent (and very tasty!) dish. Most housewives are well aware of this issue. However, most often they bake either eggplants or peppers. But baked tomatoes in the oven are quite successful competition for these vegetables. And they cook quite quickly.

Whole tomatoes

Most often, chopped or stuffed tomatoes are cooked in the oven. If you are interested in whole baked tomatoes in the oven, you will have to turn your attention to small fruits. Large ones will soften during processing, lose their shape (even to a porridge-like state) and may not be baked. So, baked ones are most often prepared in this way. They are small, have a dense but fleshy structure, which is fundamentally important in this case. So, tomatoes are bought as small as possible and laid out in the form where they will be baked. A pinch of crushed garlic is placed on each vegetable - so small that one clove is enough for 300 g of tomatoes. A filling is prepared from a teaspoon of acacia honey, half a glass of balsamic vinegar and the same volume of olive oil (it is not advisable to replace it). Vegetables are poured with this sauce and sprinkled with sea salt, chopped thyme and ground pepper. The results are very tasty whole baked tomatoes. They will stay in the oven for half an hour at 180 degrees.

Baked tomatoes with spinach

You will have to tinker with the implementation of this recipe, but the result is worth the trouble. Here, too, cherry or other small tomatoes are required - a little less than half a kilogram. A baking sheet is covered with greased parchment, and vegetables, cut into halves, are laid out on it. To make amazingly delicious baked tomatoes in the oven, the recipe advises sprinkling them with olive oil and immediately seasoning them with pepper and salt. They do not need to be baked for long - up to 20 minutes. Shortly before it is ready, about 300 g of spinach is fried in a frying pan in the same oil (for a minute, no longer). The greens are placed on a wide dish, and baked tomatoes in the oven are placed on it. Cubes (60 g), toasted pine nuts (15 grams) are laid out on top of the tomatoes, and the entire structure is filled with a dressing made from the juice of half an orange, its zest, a spoonful of sugar, a finely chopped small red onion, a large spoonful of mustard, the same amount of lemon juice, salt and pepper. You can eat it!

tomatoes and eggs

Residents eat baked tomatoes in the oven for breakfast. To do this, large tomatoes are gutted: the top is cut off, the core is carefully removed, and the resulting “cups” are placed on a baking sheet. An egg is driven into each of them, onto which a piece of butter is carefully placed. Don't forget the salt and pepper! These tomatoes go into the oven for about 20 minutes; the temperature is set to 200 degrees. If you want to get real English baked tomatoes, brown the pieces of bacon in the oven before removing them and serve along with vegetables on a slice of black bread.

for baked tomatoes

You can get an even more interesting dish if you prepare stuffed tomatoes baked in the oven. You can stuff tomatoes with a variety of products. For example, chop up an eggplant, quickly fry it, combine it with tomato pulp, taken out to form “containers,” with spices (Italian herbs are perfect) and simmer the filling a little more. It is laid out over the tomatoes, which should be covered with the cut off tops. These baked tomatoes in the oven owe their flavor to the green sauce. It is made from basil, spinach and garlic, put through a blender. The resulting puree is simmered over low heat for about six minutes until excess water has evaporated (the sauce should be thick). The prepared tomatoes are placed in the oven for half an hour. It does not heat up much - up to 150 degrees. Already when serving, they are poured with sauce. Please note that they must be eaten hot.

For meat lovers

If you don’t want to make do with only vegetarian food, buy or make your own minced beef. It must be combined with boiled rice in a 2:1 ratio, add chopped onions, thyme, garlic and the centers removed from the tomatoes. To prevent baked ones from falling apart in the oven, they must be pricked with a needle or toothpick. The tomatoes are placed in a mold, covered with “lids” cut from them, and topped with thyme. Pour a little water into the bottom of the baking tray. After a quarter of an hour, the baked vegetables are ready (if you set the temperature to 180 degrees).

Mushroom filling

Stuffed tomatoes baked in the oven and stuffed with champignons are prepared simply and quickly. Mushrooms (300 g is enough for a dozen tomatoes) are finely chopped and fried with two chopped onions and two cloves of garlic. Finely chopped herbs and seasonings are added to the finished “minced meat”. The filling is placed in the tomatoes, hard cheese is grated on top and a spoonful of mayonnaise is poured. The oven is heated to 180 degrees. Medium-sized tomatoes will take a quarter of an hour to cook. If you come across large specimens, increase the time to twenty minutes. When you are ready to take the baked tomatoes in the oven to the table, add sour cream to them and sprinkle some herbs on top.

In the summer, when you want to prepare a light snack without spending a lot of time, you can make tomatoes with cheese in the oven. During the summer season, the dish turns out to be economical, and the taste is not inferior to complex appetizers.

Bake the vegetable, cut into circles, or stuff it with other ingredients - tomatoes go well with mushrooms, eggplants, zucchini and bell peppers.

You can diversify the taste with the help of herbs and spices, and replace mayonnaise with another sauce - sour cream, pesto or tartar.

The appetizer can be eaten with a side dish, placed on bread, or served at the holiday table as a separate dish.

Choose the type of cheese based on its taste and culinary qualities. You can add mozzarella, parmesan, feta cheese or gouda. Mozzarella will add Italian chic to the dish, and hard varieties will create a crispy crust when baked.

Experiment with ingredients and spices, getting a new snack each time.

Tomatoes with cheese and garlic in the oven

This delicious dish can be prepared in 20 minutes. It will come in handy for any celebration and will delight you with its cheapness and bright taste. Herbs can be taken both fresh and dry.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
3 garlic cloves;
basil;
salt;
paprika;
oregano;
mayonnaise.

Preparation:

Wash the tomatoes and cut into 1.5 cm thick slices.
Grate the cheese.
Add some mayonnaise and chopped herbs to the cheese. Add a little salt.
Squeeze the garlic into the cheese mixture. Mix thoroughly.
Place the tomato slices on a baking sheet. Spread the cheese mixture on top.
Bake for 15 minutes at 180°C.

Baked tomatoes with breaded cheese

Breadcrumbs will make the cheese crispier. Add a little oriental flavor to the dish with aromatic spices.

Ingredients:

3 tomatoes;
150 gr. hard cheese;
nutmeg;
coriander;
basil;
salt;
breadcrumbs;
mayonnaise.

Preparation:

Wash the tomatoes, remove the stem, cut into circles.
Cut the cheese into square pieces. Try to make slices the same size as the diameter of the tomatoes.
Place tomatoes on a baking sheet. Lubricate them with mayonnaise. Add a little salt.
Roll the cheese slices in breadcrumbs and place 1 slice on each tomato slice.
Sprinkle spices on top.
Bake for a quarter of an hour at 180°C.

Tomato-mushroom casserole with a cheese coat

This dish can be prepared as a casserole. The mushrooms are pre-fried in a frying pan so that they do not soften during baking.

Ingredients:

4 tomatoes;
150 gr. champignons;
100 gr. cheese;
garlic cloves;
sour cream;
black pepper;
salt;
1 onion.

Preparation:

Wash the champignons and cut into cubes.
Chop the onion.
Fry the champignons with onions in a frying pan.
Cut the tomatoes into small pieces.
Grate the cheese. Add sour cream, pepper, and squeeze the garlic.
Place the ingredients in a fireproof dish in layers: mushrooms with onions, add a little salt, then tomatoes. Cover the casserole with cheese mixture.
Place in the oven for 20 minutes. Oven temperature – 180°C.

Baked tomatoes with eggplants

Eggplants go well with tomatoes, and the cheese layer will give the dish a uniform consistency. Bake tomatoes with cheese in the oven with mayonnaise to make the appetizer more tender.

Ingredients:

4 tomatoes;
2 medium eggplants;
200 gr. mozzarella;
mayonnaise;
salt;
a bunch of dill;
garlic cloves.

Preparation:

Cut the eggplants into slices. Soak for 20 minutes in salt water.
In a separate container, combine mayonnaise with squeezed garlic and dill.
Finely grate the cheese.
Cut the tomatoes into slices.
Fry the eggplants in oil.
First place the eggplants in a baking container, generously brush the layer with mayonnaise and dill. Sprinkle with cheese.
Place the tomatoes and lightly salt them. Grease with mayonnaise again and sprinkle with cheese.
Baking temperature 180°C. Cook for 20 minutes.

Tomatoes with zucchini

Tomato-zucchini casserole, richly flavored with cheese, can become a favorite summer dish for both adults and children. It is healthy and tasty.

Ingredients:

4 tomatoes;
2 zucchini;
black pepper;
sour cream;
150 gr. parmesan;
dill;
parsley;
salt.

Preparation:

Cut zucchini and tomatoes into slices. There is no need to remove the skin from vegetables.
Prepare the sauce: chop the herbs, add them to the sour cream, and pepper.
Grate the cheese.
Place the zucchini on a baking sheet and add salt. Brush with sauce.
Place the tomatoes. Brush with sauce again. Sprinkle with cheese.
Place in the oven preheated to 180°C for 20 minutes.

Potato casserole with tomatoes

This hearty dish is served as a second dish. Tomato juice soaks the potatoes, making them soft and tender. When baked, the cheese creates a crispy and aromatic crust.

Ingredients:

3 tomatoes;
6-7 potatoes;
150 gr. Parmesan or Gouda;
mayonnaise;
salt;
garlic cloves;
black pepper.

Preparation:

Peel the potatoes and cut into slices.
Place in a deep container, add mayonnaise, salt, pepper, squeeze out the garlic. Leave to soak for half an hour.
Finely chop the tomatoes. Grate the cheese.
Place the potatoes on a baking sheet and cover with a layer of tomatoes.
Sprinkle cheese on top.
Bake for 30 minutes at 190°C.

You can serve this appetizer with fresh herbs. Cooking takes little time, but the dish turns out very tasty. This is an ideal option for setting the table while saving maximum time. Guests will be satisfied, and your family budget will be intact.

I bake these tomatoes every year, but I never got around to publishing the recipe.
No proportions are needed, because you take as many tomatoes as can fit on the baking sheet.
I have a mini oven, so the baking tray is mini - you can calculate for yourself how much fits on it: (medium-sized cream tomatoes):

The fruits should be dense, fleshy, fairly ripe, and not watery.
Additionally, you will need garlic, herbs, salt, pepper, vinegar and vegetable oil.
It is advisable to use fresh herbs (rosemary, thyme, basil...), but you can also use dry ones (this time I used dry Provençal ones with the addition of dry red basil).

Cut the tomatoes in half lengthwise, remove the seeds and liquid, turn them cut side down and leave for 15-30 minutes in a tray or on a tray to allow any remaining liquid to drain.
I freeze the selected centers with juice in a tray in the form of a briquette and then use them for sauce or soup
The first stage of baking is preparatory
Place the tomato halves on a baking sheet, cut side down, as tightly as possible (maybe with a slight overlap) and keep in the oven until softened enough to allow them to be baked in one layer. The more tightly you place it for baking, the less oil you will need:

Second stage of baking
Drain off the released juice, wipe the baking sheet dry and lay out the tomatoes tightly, but this time with the cut side up:

Sprinkle with herbs, pepper and abundantly pour oil over each half so that it gets into each half. No need to add salt yet.
Bake at 160˚ until the tomatoes have wilted (check your oven), pouring oil from the bottom of the baking sheet from time to time.
Third stage of baking - until done
Add salt, add garlic and continue to bake until done, basting with oil. Adjust the temperature to your taste. I like almost smoked tomatoes that have begun to burn slightly around the edges, so at the end of baking I increase the oven temperature to 180˚.
In the original recipe (I brought it from Italy), the tomatoes are filled with oil almost to the top, but I don’t like such wastefulness, so I do it sparingly.If it seems that there is not enough oil, I add and bake further until it reaches the consistency that I like.
You can see in the top photo that I added the garlic late! The garlic should not boil into porridge, but it should not be hard either, so it should be added about fifteen minutes before the tomatoes are ready.

Ready hot place the tomatoes tightly in dry hot sterile jar (I barely had enough for a 450 ml jar).
Add a little vinegar (I used balsamic) to the still hot oil remaining on the baking sheet, mix well with a spatula and pour the tomatoes in the jar to the very top.
Screw on with sterile caps.
Usually there is enough oil, but if you don’t have enough, it’s okay - you can cook (heat) a small portion separately in a small frying pan or saucepan.

I additionally heat the tomatoes in a jar (without a lid) in the microwave, and then add hot oil - just in case. I didn’t do this a couple of times, but the supply lasted well until the winter and did not deteriorate, so here you decide the issue of additional sterilization yourself.

The snack is very, very tasty, it has never survived until spring, but sometimes it’s possible to stash it before the New Year))
I do not recommend storing an open jar for more than a week, even in the refrigerator; There are no preservatives in the composition, there is very little acid - I'm afraid it will spoil.

Baked tomatoes are best eaten with a slice of toasted black bread.
It’s also delicious with pasta (pasta), mushrooms, porridge, legumes, and salads.