Baked tomatoes with cottage cheese. Why you can’t eat tomatoes and cottage cheese Snack tomatoes with cottage cheese and garlic
The tradition of making a hot sandwich with tomato and cheese appeared in our country with the first microwave ovens in the late 90s. How many of you or your mothers then understood the types of cheese and the intricacies of its production?
In addition, what was offered in the store in those days - Rossiysky, Uglichsky, Kostromskoy - were classic rennet cheeses and posed minimal risk in terms of the formation of oxalates in the kidneys. Experiments on combining starter and rennet approaches in cheese making were just beginning at that time. But we didn’t think about it and gradually switched our sandwiches to a different type of cheese. This is how “traditional” recipes appeared, carrying a hidden bomb.
*But, by the way, even then, in nutrition manuals, patients were warned about the risks of combining cheese, tomatoes and bread.
There is one more factor that is worth noting when comparing cheese and cottage cheese. This is the serving size. We usually consider cottage cheese as a healthy low-calorie dish, and we eat 150-200 g (pack) at a time. And cheese, as a rule, goes as a snack, we are careful about extra calories, and its portion at a time is up to 50 g. On a large piece of pizza this will be about 10 g of cheese. Obviously, with such small volumes, the risks of oxylate formation are significantly reduced, especially against the backdrop of the properties of rennet cheeses.
To make the picture complete, I will give examples of varieties. I omit hard cheeses because they are easy to distinguish from our traditional cottage cheese. Although there is also something to be said here, and I hope to write a separate article on this topic in the near future.
So, rennet types of cheese, i.e. those that can be mixed with tomatoes are cheese and feta. Just make sure that the production method is indicated on the packaging! Modern manufacturers have learned to make starter cheeses with consumer properties similar to feta cheese and feta cheese. This is not good or bad, it's about the combination with tomatoes.
And here Adyghe cheese belongs to the starter varieties, it should not be mixed with tomatoes.
Finally, I think it’s important to warn you: there are very few real rennet cheeses in Russia. Due to the high cost of raw materials (we said that milk is required with special parameters, and besides, it cannot be stored), our stores are filled with cheeses based on fermented milk starters or combined ones. Some of them can be classified as hard cheeses, but this consistency is achieved through special hardening salts. From a dietary point of view, I would recommend being careful with such cheeses. Their advantage is only in price, and in terms of nutrition:
- They do not reach the level of real rennet cheeses in terms of the composition of amino acids and vitamins. In particular, tryptophan is practically absent;
- They do not reach cottage cheese in terms of protein saturation, and there is an excess of animal fats;
- The risk of oxalate formation remains when consumed together with tomatoes, although it is lower than in the case of low-fat cottage cheese. But here a lot depends on the specific type of cheese, its composition and production conditions.
By the way, for pizza with tomatoes, use meat fillings with coarse fibers: veal, chicken, lean fish. The proteins from such products will draw out the organic acids from the tomatoes, and the thin crust of the cheese will slip through without serious consequences.
*However, let’s not forget that the Mediterranean regions are leaders in gout diseases. And among the indigenous peoples of South and Central America, who, unlike us, have been familiar with tomatoes for several thousand years, tomatoes are not an indispensable attribute of the national cuisine.
If you have a large group of people and want something light and fresh, then a tomato-based curd snack will come in handy. Although this appetizer is the most popular on the holiday table in different filling and serving options. You need to choose tomatoes that are firm or slightly underripe, this is very important, since you will have to cut into circles and all the pulp may leak out if the tomatoes are soft. Cottage cheese must be at least 9% fat and soft. Low-fat cottage cheese is not suitable; it makes the mixture dry and not tasty. The amount of garlic in the filling depends on your preference, but just be careful not to overdo it.
Tomatoes with cottage cheese and garlic is a universal appetizer; it can be served both on a buffet table and on a festive table - for a birthday or New Year. On a winter or summer day, this appetizer will go well with both freshly grilled kebabs and aromatic chicken or juicy chops. We recommend this snack because... firstly, it is beautiful and it is impossible to disagree with this, because red fresh tomato slices will set off other salads well, and this appetizer is also low in calories, which you will also agree is necessary to create a harmonious holiday table. And most importantly, this tomato with cottage cheese and garlic is not only a wonderful appetizer, but also absolutely natural and healthy. For those who want absolute naturalness, we recommend preparing this appetizer with homemade mayonnaise.
Taste Info New Year's recipes / Buffet appetizers
Ingredients
- Tomatoes – 2 pcs.
- Soft fat cottage cheese – 150 gr.
- Mayonnaise – 1-2 tbsp.
- Garlic - to taste
- Greens – for decoration to taste
- Salt - to taste
- Pepper - to taste
How to cook tomatoes with cottage cheese and garlic
We start preparing the appetizer by preparing the filling. Wash the greens and finely chop them. 
Place the cottage cheese in a deep bowl so that it is convenient to mix. Squeeze three cloves of garlic into a bowl with cottage cheese; if you want it spicier, you can add more garlic, depending on your preferences. Then add finely chopped greens to the bowl, add mayonnaise, salt and pepper to taste. 
Mix everything thoroughly until a homogeneous thick creamy mass is formed.
You can use a blender to mix more thoroughly, but this is not necessary, although it will give the filling a more delicate consistency. 
Cut the tomatoes, pre-washed, into medium-thick slices and place on a large flat dish. It is best to cut tomatoes parallel to the stem, so all the pulp will remain in place and will not spread. It is best to take large tomatoes; if you take small ones, the consumption of tomatoes will be very large and it will take a lot of time to apply the filling to small circles. 
Spread the filling onto the tomato circles in a heap, or distribute it over the circle in an even layer. If all the circles are not placed in one row on the plate, then they can be placed in several tiers, resulting in something like a layer cake. Decorate the appetizer with herbs. 
If you don’t have cottage cheese on hand, you can replace it with grated processed cheese. Before grating the cheese, keep it in the freezer for 15-20 minutes so that it hardens and does not spread on the grater. You don’t need to add salt and pepper, as there is enough salt in processed cheese and mayonnaise. Sprinkle parsley on top of tomatoes with cottage cheese and garlic. This option is more satisfying, but less healthy.
Tomatoes stuffed with cottage cheese and garlic are tasty, bright and original. You can always choose the composition of the filling for tomatoes according to your taste, and here, if you wish, you can get creative. I suggest preparing a spicy curd filling with herbs and garlic. It turns out to be an excellent snack option, and also dietary.
Stuffed tomatoes with cottage cheese and garlic are prepared simply and quickly, and do not require any special culinary skills. So even a novice cook can handle the preparation. Stuffed vegetables are good because they quickly fill you up (and for a long time, thanks to the fat content of the dairy product), they contain a lot of vitamins (both in tomatoes and in fresh herbs and garlic), and also, such an appetizer looks juicy, beautiful, appetizing, it’s always delicious. You can serve it on your holiday table!
Ingredients:
- Tomatoes – 2 pcs.;
- Cottage cheese – 150 g;
- Garlic – 2 cloves;
- Basil – 3 leaves;
- Dill – 4 sprigs;
- Sour cream – 1-2 tbsp;
- Salt - to taste;
- Kefir is optional.
Stuffed tomatoes - the most delicious recipe
I took medium-sized tomatoes, strong and tight. I washed them.
And she cut off the caps with a sharp knife.
I put the hats aside for now, they will still be needed when serving.
Using a sharp knife, I cut out the middle of the tomatoes.
These are the cups we got.
Now for the filling. Mash the cottage cheese with a fork. I took the farmer's one.
I threw in sour cream – also farm-made, thick.
I picked green basil leaves with my hands.
Finely chopped dill.
And threw in the tomato pulp. I added salt and mixed everything. And now, depending on the resulting consistency of the filling, you can add a little kefir - literally a couple of spoons.
I stuffed the tomatoes with the resulting curd mass and compacted the curd quite tightly.
That's all, a delicious appetizer - tomatoes stuffed with cottage cheese, herbs and garlic are ready!
When serving, you can cover them with caps, or you can leave them as they are.
This dish can be baked in the oven: place a baking sheet with tomatoes in a preheated oven at 180 C and bake for 25-30 minutes until the vegetables are completely baked.
Although tomatoes with cottage cheese are healthier fresh, there are so many vitamins and summer freshness!
Bon appetit!
Today for dinner baked tomatoes with cottage cheese. This will be a dinner according to the Minus 60 system, option number 4. Vegetables and milk.
3 large tomatoes,
A pack of good cottage cheese,
A few cloves of garlic (or maybe the leaves of winter garlic that have already begun to sprout),
Various greens (mustard greens, arugula, cilantro, wild garlic, parsley, dill, the one you like most),
Salt, spices to taste.
The preparation is very simple and quick.
Wash the tomatoes and herbs, peel the garlic. Turn on the oven to preheat to a temperature of 200 C.
We cut each tomato into 2 halves and get 6 cups to fill with curd mass. You can cut off the bottoms of each “cup” a little to make them more stable, but to prevent the filling from leaking past.
Using a blender, mix the cottage cheese with garlic and, for example, dill; immediately add salt to the cottage cheese.
Place baking paper on a baking sheet (in general, you can use a white sheet of paper, or you can do without paper) and place the cups for stuffing. Sprinkle a little pepper and salt on the bottom of each tomato half and put them in the oven for 5 minutes to wilt. Or you can stuff it right away, by the way.
Now it’s time to put the green curd mass in them; you can put mustard or arugula leaves on top.
Bake until the top is golden brown, about 15 minutes longer, being careful not to let the bottom burn.
Baked tomatoes with cottage cheese It is better to serve immediately from the oven and eat freshly prepared. Amazing aroma and juicy taste!
Juicy tomatoes with herbs combined with curd and sour cream filling are the choice of real gourmets.
Fresh natural products, bright colors and a delicate delicate taste - this is all that directly characterizes the cherry tomato appetizer with the code name “Savory Baskets”. In other words, these are stuffed tomatoes with cottage cheese, herbs and garlic. This dish is quite easy and quick to prepare; no special culinary talent is required.
It is better to serve the appetizer with croutons lightly grated with garlic. “Savory baskets” of stuffed tomatoes will become a pleasant table decoration, and tasting them will not affect your figure in any way. All ingredients are available and healthy. The combination of tomatoes and cottage cheese will definitely appeal to all lovers of homemade food.
Ingredients for cooking:
- cherry tomatoes – 5-6 pcs.;
- Chinese cabbage leaves – 2 pcs.;
- cottage cheese – 150 g;
- sour cream – 20 g;
- greens – 10 g;
- 2 cloves of garlic;
- salt to taste.
Recipe for stuffed tomatoes with cottage cheese, herbs and garlic.
1. Wash the tomatoes thoroughly, let them dry, and cut them into halves. We leave one whole.
2. Using a teaspoon, scoop out the pulp from each tomato half.
3. Drain the juice from the finished cups.
4. Cut the whole tomato into small pieces, add the chopped pulp of the remaining tomatoes. We strain everything out.
5. Mash the cottage cheese with a fork in a deep bowl.
6. Add salt to taste and sour cream to the cottage cheese.
7. Squeeze 2 cloves of garlic and mix thoroughly until smooth.
8. Wash the greens, let them dry or remove excess moisture with a paper towel.
9. Leave a few sprigs of dill whole, finely chop the rest.
10. Add chopped tomatoes to the curd and sour cream mixture with garlic.
11. Now it’s time to fill the tomato halves with the prepared curd filling.
12. Form small balls from the remaining curd mass.
13. Place Chinese cabbage leaves on a beautiful plate, place stuffed tomatoes and curd balls on top. Sprinkle everything with chopped herbs and decorate with sprigs of dill.
Note to the hostess: Chinese cabbage can be replaced with fresh lettuce leaves.
Tomatoes stuffed with cottage cheese, herbs and garlic are ready! This fresh and bright appetizer is delicious served with croutons fried in butter. Bon appetit!
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