Stuffed tomatoes with cheese filling with onion parsley

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. Which tomatoes are best suited? Take ripe but firm fruits of medium size. Soft tomatoes will turn into porridge when sliced and baked, so they will not be suitable for this dish.

2. Step 2:

   

   Wash the tomatoes. Cut off the tops. Do not throw them away, you will need them as lids for stuffed tomatoes. Carefully, so as not to damage the fruit with a knife and a teaspoon, cut out the pulp, leaving the walls about 1 cm thick. Turn the resulting tomato cups cut down and leave for 3-5 minutes so that all the excess juice flows out.

3. Step 3:

   

   Cut the ham into strips or cubes. How to choose the right ham? Check the composition for soy, starch and flavorings. Natural ham is made from pork. Other types of meat in the composition are undesirable.

4. Step 4:

   

   Grate 70 grams of hard cheese on a fine grater. Cheese can be any, the main thing is that it is delicious and melts well. Wash and dry the parsley (or dill) with paper towels. Chop the greens finely with a knife.

5. Step 5:

   

   In a bowl, mix the ham, cheese and herbs. Add salt and spices to taste. Mix it up. Be sure to try it with salt, if you think it's necessary, add salt.

7. Step 6:

   

   Stuff the tomatoes with the finished filling, lightly tamping the cheese and ham mixture with a spoon.

8. Step 7:

   

   Cover the baking sheet with parchment or a silicone mat. Lay out the stuffed tomatoes. Grate the remaining cheese on a medium grater and sprinkle them on top of the tomatoes.

9. Step 8:

   

   Cover the tomatoes with the cut tops. Preheat the oven to 190 degrees in advance (10-15 minutes before cooking). Bake the dish for about 20 minutes. When the cheese melts, remove the baking sheet. Each oven bakes differently, so consider the specifics of your technique. If necessary, change the baking time and temperature.

10. Step 9:

    

    Transfer the tomato cups to a platter. Garnish with sprigs of parsley, dill or basil. Serve.

11. Step 10:

    

    Make the sauce from the remaining middles. Whisk them in the bowl of a blender with garlic passed through the press (1-2 cloves). Mix with mayonnaise (about 2 tablespoons), salt and pepper (to taste). Mayonnaise can be replaced with sour cream of any fat content or natural yogurt. Put the finished sauce in a saucepan and serve as an accompaniment to the baked tomatoes with stuffing. It will be delicious!