Oven meat with tomato and cheese: recipes

The content of the article

• How to cook meat in the oven with tomato and cheese
• Oven recipes with tomato and cheese
• Accordion meat
• French meat with tomato and cheese
• Oven pork with tomatoes and cheese
• In foil
• Up the sleeve
• With mushrooms, tomatoes and cheese

All over the world, except the former Soviet Union, meat baked in the oven with cheese crust is called “Oryol”. The French creator of the dish was the cook of Alexei Orlov, who was then visiting Paris. The dish is prepared from veal or pork, with fillers – tomato, potatoes, cheese, mushrooms, onions, with bechamel sauce. In a simplified version, called “meat in French”, mushrooms disappeared, the meat ingredient is pork or, more rarely, beef or minced meat. Bechamel sauce replaced with cream, sour cream or mayonnaise.

How to cook meat in the oven with tomato and cheese

If you do not know all the nuances of how to cook meat in the oven under cheese with tomatoes, then there is a high probability that it will be dry, hard or unpresentable. In order not to spoil the dish, it is recommended to adhere to the recommendations of experienced chefs:

1. An important role is played by the quality of the products. Fresh meat during baking will be much tastier than frozen. Fresh vegetables and cheese are recommended..
2. To make the meat cooked faster, it should be pre-marinated, but without using salt – with it the dish will turn out dry.
3. Cheese is greased with fatty mayonnaise so that the crust is not too hard or burnt. The second option is better – sprinkle the dish with cheese 10-15 minutes before cooking.
4. To prevent pork from falling apart during beating, it must be placed in a plastic bag or wrapped with cling film.
5. If you bake meat in foil, then there will be more sauce, it will turn out juicier and tastier.
6. Cooking time should be increased if potatoes are added there, which should be well baked. The second way – pre-boil it until half cooked, and then bake.

Oven recipes with tomato and cheese

In eastern Russia, the dish is called “captain’s meat”, in the central part of the country – “Diplomat”, “home-style”, “Surprise”. There are many options for the recipe; the combination of layers (potatoes from above or at the bottom), preliminary preparation of products (roasting or cooking), the form of slicing (slices, cubes, rings), the type of meat (pork, turkey, chicken) can vary. Serve meat in French, cut into portions, while maintaining the integrity of each layer.

Accordion meat

• Time: 90 minutes + 12 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content: 520 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The meat tenderloin stuffed and baked like an accordion is a popular and delicious holiday dish. Even an inexperienced housewife can do this, the cooking technology is simple, and the appearance is obtained as in the photo. You need to cut the meat with a fan, but do not cut it to the end. Insert a filling into each incision; these can be your favorite products – tomatoes, onions, mushrooms, bacon, cheese, then squeeze and tightly tie with a thread or wrap with foil. Accordion meat with tomatoes and cheese – a dish that will be appreciated by both children and adults.

Ingredients:

• pork / beef – 1 kg;
• fresh tomatoes – 3-4 pcs.;
• hard cheese – 250 g;
• garlic – 2 teeth .;
• soy sauce – 3-4 tablespoons;
• lemon juice – 1 tbsp;
• mustard seeds – 1 tbsp;
• vegetable oil – 1-2 tbsp .;
• greens – to taste;
• salt, spices to taste.

Cooking method:

1. You need to choose a flat, rectangular piece of pork or beef. Make cuts on it (not until the end).
2. Separately mix oil, mustard, soy sauce, lemon juice, spices and salt. It is good to grease the meat with this marinade from all sides and along the cuts. Leave for 12 hours in the refrigerator..
3. Cut the cheese into thin slices, tomatoes – rings, garlic – pass through a press.
4. Rub the meat with garlic, put a slice of tomato and cheese in each cut.
5. Wrap the workpiece with a thick thread, put on a baking sheet, place in the oven at 200 ° C for 55-65 minutes. If the meat begins to burn from above, then you need to cover it with a piece of food foil and remove it 10 minutes before baking is completed.
6. Decorate the finished dish with chopped herbs.

French meat with tomato and cheese

• Time: 70 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 535 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

If you don’t know how to cook meat in French, you can make a popular mistake of inexperienced chefs – bake unfrozen pieces of pork, which will inevitably lead to dry dishes. This is masked with mayonnaise, which compensates for the loss of juice. This sauce is not recommended as a substitute for bechamel, sour cream, cream, as when heated in industrial mayonnaise, carcinogens are formed, which cannot be said about the home analogue of the product.

Ingredients:

• pork – 700-750 g;
• onion – 2 pcs.;
• tomatoes – 3-4 pcs.;
• homemade mayonnaise – 100 mg;
• hard cheese – 260 g;
• vegetable oil – 2 tbsp;
• salt, spices to taste.

Cooking method:

1. Cut the pork into portioned pieces – medallions, each beat off with a hammer. Put in a form previously carefully oiled. Salt, pepper.
2. Peel the onion, cut into rings, together with the tomatoes. Finely chopping is not necessary. Put on meat.
3. Lubricate the workpiece with sour cream. Then sprinkle with grated cheese.
4. Bake in an oven preheated to 200 ° C, 40-50 minutes.
5. Serve with garnish.

Oven pork with tomatoes and cheese

• Time: 75 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 335 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

A dish prepared according to this recipe is served with the usual side dish in the form of mashed potatoes, boiled asparagus or beans, pasta, any cereals. Pork with tomatoes and cheese in the oven is perfect for a gala dinner or a quiet family dinner. In addition to tomatoes and cheese, you can add other ingredients, as well as flavor the dish with aromatic spices and herbs.

Ingredients:

• pork – 750 g;
• any hard cheese – about 200 g;
• garlic – 2 teeth .;
• tomato 3-4 pcs.;
• sour cream – 100 ml;
• salt, spices to taste.

Cooking method:

1. Cut the pork into portions, beat off a little with a kitchen hammer. Grate with salt and spices, fold into a mold previously oiled, at a small distance from each other.
2. Pass the garlic through a crush, mix with homemade mayonnaise, grease the meat with this sauce.
3. Peel the onion, chop in half rings, put into pork slices.
4. Cut tomatoes into large slices or slices, 0.5 cm thick. Put on a meat blank.
5. Sprinkle with grated cheese on top.
6. Bake at 200 ° C.
7. Pork with tomatoes in the oven will be ready in 30-40 minutes.
8. Serve portioned with garnish.

In foil

• Time: 60 minutes.
• Servings Per Container: 7-10 Persons.
• Calorie content: 368 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

The cooking method of this dish is similar to the accordion. The meat baked in foil is almost impossible to dry or burn. This dish has no potatoes and mayonnaise, so it’s perfect for dinner. To form a golden crust, the so-called “gratin”, 15 minutes before cooking, foil must be opened, sprinkled with densely grated cheese and sent back to the oven until the baking is completed, so that it turns out as in the photo.

Ingredients:

• pork – 700 g;
• tomato – 2 pcs.;
• cheese – 200 g;
• garlic – 3 teeth .;
• vegetable oil – 3 tbsp .;
• Dijon mustard – 2 tbsp;
• salt – 5 g;
• black pepper to taste.

Cooking method:

1. Make cuts in a piece of pork to fit cheese and tomato filling.
2. Mix mustard, garlic, salt, spices. Lubricate the meat workpiece with the sauce, paying particular attention to cuts.
3. Cut the tomatoes into slices, cheese into slices. Stuff it with pork.
4. Wrap the workpiece in a foil lubricated with vegetable oil.
5. Bake at 180 ° C for 1 hour.
6. 10 minutes before readiness, open the foil to form a golden crust.

Up the sleeve

• Time: 60 minutes.
• Servings Per Container: 6-7 Persons.
• Calorie content: 355 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Food prepared in a baking sleeve is dietary when compared to open baked food. The main product is soft, almost steamed. A dish prepared in this way will not burn, will not stick to the pan. Products are prepared in their own juice, as the sleeve is sealed. The ingredients are baked faster and better, pickling is not required, but you can’t get a golden crust. There is an option to cut the bag at the end and send it to bake again.

Ingredients:

• pork tenderloin – 1 kg;
• tomatoes – 3 pcs.;
• Russian cheese – 150 g;
• garlic – 2 teeth .;
• Provencal herbs – 0.5 tsp;
• salt to taste;
• vegetable oil – 2 tablespoons.

Cooking method:

1. The meat must be cut every 1.5-2 cm, not reaching the base of a piece of 1 cm.
2. In a separate plate, mix the garlic, salt, spices and vegetable oil passed through the press. Grease the meat with a mixture.
3. Cut the tomatoes into rings, cheese – into slices of 0.5 cm. Insert a slice into each meat “pocket”.
4. Insert the workpiece into the baking sleeve. Send to oven at 190 ° C, for 40-60 minutes.
5. The finished dish will fan out. To get a golden crust 10 minutes before readiness, you need to cut the sleeve with a knife. This must be done very carefully, the dish is very hot.

With mushrooms, tomatoes and cheese

• Time: 60 minutes.
• Servings Per Container: 6-7 Persons.
• Calorie content: 465 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The essence of the dish is that pieces of meat are beaten, rubbed with your favorite spices and herbs (but not salt), fried in a very hot pan, in olive oil, 1 minute on each side. So all the juices that are in the meat are “sealed” inside, using this technology they prepare a steak. After that, other ingredients are laid out on the meat – onions, mushrooms, tomatoes, eggplant, cheese. The result is a juicy, aromatic dish called “Royal Pork.” How to cook such a dish correctly, see recipe with photo.

Ingredients:

• lean pork – 1 kg;
• onions – 200 g;
• mushrooms (oyster mushrooms, champignons) – 250 g;
• tomato – 2 pcs.;
• Provence mayonnaise – 100 g;
• Parmesan cheese – 200 g;
• vegetable oil – 3 tbsp .;
• salt, spices to taste.

Cooking method:

1. Cut the meat in portions, about 12 by 7 cm, and 1 cm thick. Lightly beat off. Put on a hot frying pan with vegetable oil, fry 1 min on each side.
2. Fold in a baking dish or baking sheet, salt, pepper.
3. Cut the mushrooms into small slices, chop the onion. Fry in vegetable oil for 5-7 minutes. Put on top on meat.
4. Then grease the blanks with mayonnaise.
5. Lay out sliced ​​tomatoes. Sprinkle all with cheese chips on top.
6. Bake for 35 minutes at 200 ° C.
7. Serve with boiled vegetables.