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Garlic Cheese Stuffed Tomatoes

Ripe tomatoes stuffed with sharp cheese, garlic, sour cream, and fresh dill. Baked until hot, bubbly, and melted.

30 minEasyServes 4180 cal/serving

RussianAppetizerOvenVegetarianLow CarbKetoHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreePork-FreeShellfish-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

  • 4 beefsteak tomatoes
  • 4 garlic cloves, minced
  • 1 cup Tilsiter cheese, shredded
  • 1/4 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Preheat oven to 375F and grease a baking pan.

  2. 2

    Slice tops off 4 beefsteak tomatoes and scoop out centers.

  3. 3

    Mix 1 cup shredded Tilsiter cheese, 4 minced garlic cloves, 1/4 cup sour cream, 2 tbsp chopped fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.

  4. 4

    Spoon cheese mixture into hollowed tomatoes.

  5. 5

    Bake for 15 minutes until cheese turns golden and bubbly.

Questions

Can I make Garlic Cheese Stuffed Tomatoes dairy-free?

Not cleanly. Here the dairy (1 cup Tilsiter cheese, shredded, 1/4 cup sour cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Garlic Cheese Stuffed Tomatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Garlic Cheese Stuffed Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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