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Tomatoes with cheese and mayonnaise
A classic version of a Soviet snack that is perfect for everyday and festive meals. A portioned, juicy dish will fit well among canapés or will be a good addition to meat and fish dishes.
How to cook Tomatoes with cheese and mayonnaise
Step 1
Preparing the filling: To do this, grate the cheese on a large or small grater (as you prefer).
Step 2
Place the grated cheese in a deep container, add mayonnaise and egg, add salt and pepper to taste (or other spices of your choice).
Step 3
Pass the garlic through a press, add to the filling, mix until smooth.
Step 4
Cut the tomatoes in half and place them in a baking dish. Place the filling on each half of the tomato and bake in the oven, preheated to 180 ℃ for 5-7 minutes. Serve the finished tomatoes hot.
Tomatoes with cheese and mayonnaise - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute the cheese with any melting cheese like mozzarella, cheddar, or feta for a different flavor and texture.
You can store them in an airtight container in the refrigerator for up to 2 days, but they're best enjoyed fresh for optimal texture and flavor.
Absolutely! Replace the cheese with a plant-based alternative, use vegan mayo, and skip the egg or use a flaxseed egg substitute.
They pair well with a fresh green salad, crusty bread, or as an appetizer before a hearty main dish like grilled chicken or fish.
Freezing isn't recommended as the tomatoes may become watery and the filling texture can change upon thawing and reheating.
This recipe is already low-carb friendly! Just ensure your mayonnaise has no added sugars and enjoy it as is.
You can finely mince the garlic with a knife or use 1/4 teaspoon of garlic powder per clove as a substitute.
Yes, the filling can be made 1 day in advance and stored in the fridge. Just stuff and bake the tomatoes when ready to serve.
Try adding herbs like basil or parsley, a pinch of smoked paprika, or a dash of hot sauce for an extra kick.
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