Tomatoes with Cheese in a Multicooker
Quick, simple, appetizing, and original - a perfect last-minute dish! Tomatoes with cheese baked in a multicooker make a great hot appetizer for any occasion, festive or casual. They’re easy to prepare, and your wonderful kitchen helper will do most of the work for you.
Updated : 03 November, 2025
Easy
About 30 min.
Ingredients
7
Tomato
150 grams
Soft cheese
1
Chicken eggs
2
Garlic
2 tablespoon
Olive oil
to taste
Dill
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose medium-sized, firm tomatoes - soft ones may turn mushy when baked. Use any soft, meltable cheese; mozzarella or Adyghe cheese works well. Use any herbs and seasonings you like.
Step 2
Start by preparing the tomatoes. Wash and dry them well. Cut off the tops with the stems - keep these as “lids.” Scoop out the inner pulp with a spoon to create small tomato cups. Don’t discard the pulp - freeze it for future sauces or soups.
Step 3
Grate the cheese on a coarse grater.
Step 4
Wash and dry dill or any other herbs. Finely chop them.
Step 5
In a bowl, combine the grated cheese and one egg. Press garlic cloves through a garlic press into the bowl. Add salt and pepper (remember, cheese is already salty, so don’t overdo it). Pour in some olive oil, reserving a little for greasing the pot and tomatoes. You can also use vegetable oil or mayonnaise instead. Add the chopped herbs.
Step 6
Mix everything well - the filling is ready.
Step 7
Slice a small piece off the bottom of each tomato so they can stand upright without falling. Stuff them with the cheese-egg mixture and cover with the cut “lids.”
Step 8
Grease the multicooker bowl with a little oil (vegetable or butter). Place the stuffed tomatoes inside. Brush the tops with the remaining oil - it’s easiest with a pastry brush.
Step 9
Set the bowl into the multicooker. Turn on the baking mode (I use the “Bake” setting). Set the timer for 10 minutes - longer cooking can make the tomatoes mushy. After 10 minutes, open the lid and check: if they’ve softened and the cheese has melted, they’re ready; if not, cook a little longer. I needed about 15 minutes, though 10 would have been perfect.
Step 10
Remove the finished tomatoes from the multicooker, let them cool slightly, and serve as an appetizer or side dish. They’re delicious both warm and cooled. Enjoy your meal!