Slow Cooker Cheesy Tomatoes - Quick and Easy Appetizer

Fast, simple, delicious, original, whipped up! Tomatoes with cheese baked in a slow cooker are an excellent hot appetizer for any feast, holiday or everyday. Preparing them will not be difficult, because a wonderful assistant will perform the main function for you.
cook time: 20 min
Lucas Halstead
Slow Cooker Cheesy Tomatoes - Quick and Easy Appetizer

Nutrition Facts (per serving)

106
Calories
12g
Fat
3g
Carbs
5g
Protein

Ingredients (7 portions)

Basic:

Garlic 2 clove
Tomatoes 7 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Dill to taste
Chicken eggs 1 pc
Soft cheese (Adyghe) 150 g

Recipe instructions

Step 1

Step 1
How to bake tomatoes with cheese in a slow cooker? Prepare your food. Choose medium-sized tomatoes as the strong, soft fruits can turn into mush when baked. Take any soft cheese that melts well. I have mozzarella, Adyghe will work well. You can use any greens you like. So are the seasonings.

Step 2

Step 2
First of all, prepare the tomatoes. Wash them well and dry them. Cut off the top part with the stalk of each tomato, but do not throw them away, they will serve as caps. Use a spoon to scrape out the inside of the tomato. You will get cups like these. Don’t throw away the pulp either, freeze it and use it later in making sauces or soups.

Step 3

Step 3
Grate the cheese on a coarse grater.

Step 4

Step 4
Wash the dill or other greens and dry well. Chop it finely.

Step 5

Step 5
Take a bowl, put grated cheese in it, beat in an egg. Pass the peeled garlic cloves through a press. Add salt and pepper, just keep in mind that the cheese also contains salt, do not overdo it. Pour in the olive oil, leaving a little to grease the bowl and tomatoes. Instead, you can use regular vegetable or mayonnaise. Add chopped greens.

Step 6

Step 6
Stir. The filling is ready.

Step 7

Step 7
Cut off the round part at the bottom of the tomatoes so they can stand up straight and not fall over. Fill them with the egg and cheese mixture. Cover each tomato with the cut caps.

Step 8

Step 8
Take the multicooker bowl and grease it with a small amount of oil, vegetable or butter. Place prepared tomatoes on the bottom. Grease the tops with the remaining oil; it is more convenient to do this with a pastry brush.

Step 9

Step 9
Place the bowl in the multicooker. Turn on the mode suitable for baking, for me it is “Baking”. I advise you to set the time to very short, 10 minutes. A longer duration can turn the tomatoes into mush. After 10 minutes, open the lid and check their condition. If they have softened and the cheese has melted, take it out. If not, keep going. It took me 15 minutes, but 10 would have been better.

Step 10

Step 10
Remove the finished tomatoes from the slow cooker, cool slightly and serve as an appetizer or as a side dish. They are delicious both hot and cold. Bon appetit!

Additional rubrics

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