Tomatoes with cheese in a slow cooker
Cooking tomatoes with cheese in a slow cooker will not be difficult, because a wonderful assistant will do the main function for you. The appetizer is incredibly fragrant, juicy and very tasty! Tomatoes according to this recipe can be served both hot and cooled. I definitely recommend trying it!
Prepare all ingredients according to the list.
First, prepare the tomatoes. Rinse them well and cut off the upper part with the stalk with a knife, they will serve as lids for us. Scoop out pulp and juice with a spoon. You should get these cups.
For the filling, combine grated cheese, egg, mayonnaise, chopped dill and crushed garlic. Add salt and pepper to taste.
If your tomatoes are not standing straight, cut off the round part from the bottom so that they can stand and not fall. Stuff the tomatoes with the egg and cheese mixture.
Pour into an oiled multicooker bowl. Top with cut “lids” and brush the tomatoes with vegetable oil. Set the “Baking” mode and cook for 10-12 minutes.
Tomatoes with cheese in a slow cooker are ready. Cool down a bit and serve. Bon appetit!
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