Pork with tomatoes in the oven: a versatile meat dish. How to cook pork with tomatoes in the oven

Pork with tomatoes in the oven: a versatile meat dish. How to cook pork with tomatoes in the oven

It is probably difficult to find meat that is cooked as quickly and enjoys the same consumer love as pork.

Therefore, dishes from it, baked in the oven, will pleasantly surprise the home and are perfect for a celebration of any scale.

The look of most dishes is very decorative.

General principles of cooking pork with tomatoes in the oven

For cooking delicious pork in the oven, it is better to take soft meat, not bad if it is a little fatty. What could it be? Of course, the neck, carbonate, tenderloin, maybe, and ham or scapula. If the meat is even a little dry, the tomatoes will compensate for this drawback and the pork with tomatoes in the oven will turn out juicy and soft.

Tomatoes better to take too good, soft and fleshy. But if it didn’t work out (everyone who does not live in the South knows how difficult it is to buy good tomatoes in winter and spring), it’s okay, surely it will turn out well. Pre-tomatoes should be washed with boiling water, then with ice water and remove the skin from them.

Cream for sauce it is better to take traditionally used for this purpose - twenty percent. In this case, for pork with tomatoes in the oven, it is better to prefer a more lean piece of meat, so as not to seem fatty.

Cheese is suitable for everyone, as long as it is pleasant to the taste. For example, Gouda is good, you can take Edam, Dutch, even Kostroma or Russian fit. For especially exquisite recipes, you should prefer Mozzarella (it gives a pleasant crust) or Parmesan (sharp and very “Italian”), someone likes the sweetish taste of Maasdam on pork. Anyway, it is better not to “save” the dried cheese in such a way: it may not melt, but dry up even more, which will spoil the taste of the dish. But if you need to rub the cheese into the sauce, then you can risk using it to cook pork with tomatoes in the oven.

Pork before cooking is better to marinate, especially if you want to bake the whole meat or large pieces. Keep in the marinade must be at least an hour, preferably 2-3 hours, and even better - marinate overnight. Marinade, if not specified in the recipe, you can choose to your taste.

Recipe 1. Pork with tomatoes in the oven with added vegetables

For this dish, you can take not very good pieces of pork, for example, those parts of the neck or shoulder that you cut, forming chops, not enough soft piece of irregular shape, fatty pieces and the like.


Pork - 1 kg

Tomatoes - 4-5 pieces

Eggplant - 1 large or a couple of small

Sweet Bulgarian pepper - a couple of pieces, better meaty and multi-colored.

Onion - 1 onion

Hops-suneli - 1 spoon

Garlic - 3-4 cloves

If you wish, you can add a couple of spoons of mayonnaise or tomato sauce (like “Krasnodar”)

Method of preparation

Lightly oil the bottom of the baking pan.

Pork cut into small pieces, about the size of a walnut. Eggplants should be washed thoroughly and, without cleaning, cut into rather small cubes or, if you do not like cubes, semicircles.

Wash the tomatoes and cut them into fairly large pieces of arbitrary shape. But if eggplants were cut into semicircles, then, probably, tomatoes are also worth it. Sweet pepper washed, cleaned and cut into strips. Onions - thin semicircles.

Pass garlic through a press, season the meat and vegetables with salt, garlic, hops-suneli; if necessary, add tomato sauce or mayonnaise.

Cover the form with a lid or foil and cook at 170 degrees for about 40 minutes. Try the meat. It is usually ready, but if not, leave it in the oven for a while, slightly increasing the temperature.

As a rule, a lot of meat and vegetable sauce is obtained in the mold. You can serve pork with tomatoes as a separate dish, or you can go for pasta, rice or potatoes.

Recipe 2. Pork with tomatoes in the oven “Nourishing”

If you bake pork with tomatoes in the oven with potatoes, the dish will be very satisfying.


Pork - 0.7 kg

Potato - 7-8 medium tubers

Tomatoes - 4-5 pieces

Onions - 1 large onion

Cream - 100 ml

Curry - a teaspoon or more if you like Black pepper


Rosemary - optional

Cheese - about 100 g

Oil for frying and roasting

Method of preparation

Boil potatoes in uniform. When she stops burning her hands, clean and cut into slices. Oil form and put the bottom half slices of potatoes. Lightly sprinkle with salt and pepper.

Pork cut across the fibers into pieces about a centimeter thick, then cut each slice into 3-4 smaller pieces. Cover with foil and slightly beat.

Fry the meat slices in a little oil. Remove the meat, shake off excess fat and lay out the pork on a layer of potatoes. Sprinkle with salt and pepper (black and curry). If you decide to use rosemary, put and its crushed leaves. Cut the tomato into slices and place on top of the meat.

In the oil, on which the meat was fried, lightly fry the onion, chopped quite finely. Put it on the tomatoes. On top of the remaining slices of potatoes.

The remaining curry mix with cream and pour into the form.

Put in the oven, covered with a lid or foil, for 20 minutes. Then take out, remove the lid, sprinkle with cheese and continue baking for another 15-20 minutes.

Recipe 3. Pork with tomatoes in the oven in the French style

This pork with tomatoes in the oven is very similar to pork in French, only without mayonnaise. However, if you think that in this form it is a profanation of a famous dish, change the cream sauce to mayonnaise.


Pork (neck or carbonate without bone, depending on whether you want the meat fatter or drier) - 1 kg

Tomatoes - 5-6 pieces

Champignons - 300 g (or pack frozen)

Garlic - 2-3 cloves

Onions - 1 head (large)

Sour cream - 400 g, you can 200 g in fat content of 10-15%, and 200 - 20-25%

Pickled cucumbers - enough to have about 2 tablespoons in the ground state

Small capers - 1-2 tablespoons, to taste

Cheese - 200 g or more, if you like a lot of cheese


Pepper Mix

Butter for frying

Method of preparation Meat cut into neat chops, cover with foil and beat off from the edge to the center. Spice up. Skip garlic through a press, mix with low-fat sour cream, salt and coat the meat. Cover with foil and leave for several hours, preferably at night, in a cold place. Sour cream may remain superfluous. You can simply lay it on top.

Grind cucumbers and capers. Mix them with fat sour cream and pour excess marinade from pork into the same container. Whip the whisk sauce.

Onion cut into half rings and fry with butter. Remove the onions and fry the sliced ​​mushrooms. Pan grease and spread on it chops. Put onions and mushrooms on them and generously smear the sauce. Put in the oven at 170 degrees and keep until the meat is ready. Sprinkle with grated cheese and return to the oven, increasing the temperature to 200 degrees and turning on the top heating.

Serve the meat well with a garnish of a mixture of cauliflower and broccoli in sour cream sauce or in breadcrumbs. Many people like this dish with boiled rice, which can be mixed with peas and corn.

Recipe 4. Pork with tomatoes in the oven in the Italian style

To such pork with tomatoes in the oven, in order to give it an Italian flavor, you should add oregano and parmesan, and choose southern tomatoes: juicy and meaty.


Pork - 0.7 kg

Smoked ham - 0.3 kg

Large tomatoes - 2-3 pieces

Pepper sweet with thick walls - 1-2 large

Champignons - 0.3 kg

Pitted olives - a small jar

Cream - 0.2 L


Parmesan - 0.2–0.3 kg

Method of preparation

Cut pork in small pieces, slightly beat off, covered with foil.

Ham cut into small cubes.

With a peel of tomatoes, cut into fairly small slices. Pepper - thin semicircles. Wash the champignons with a cloth, if desired, remove the skin from the caps (you can not do this), cut in two or, if the mushrooms are large, smaller.

Put the meat into a refractory form, sprinkle oregano. Then put the pepper, mixed with ham, mushrooms, on top - tomatoes with juice leaked from them. Remove the olives from the brine to the napkins and allow to drain.

Cook in the oven for about 40 minutes. Check the readiness of the meat. If it's already soft, put olives on top and fill it with grated cheese. Return to the oven, increasing the temperature to about 200 degrees, and keep there until you get a beautiful crust.

Of course, some pasta, such as feathers (penne) or spaghetti, should be served to the pork with tomatoes in the oven in the Italian style.

Recipe 5. Stuffed pork with tomatoes in the oven

Such pork with tomatoes in the oven is not a shame and apply to the festive table. The only problem is that guests are ashamed to eat such beauty, because the dish looks extremely decorative.


Pork - a thick piece of about a kilogram

Smoked bacon with streaks of meat

Cheese is dense, like Gouda or Kostroma

Tomatoes are very dense


Soy sauce

Pepper Mix

Spicy herbs for your taste


Method of preparation

Salo put for several hours in the freezer. Lemon skinned, but rubbed without a stone on a coarse grater. Mix with a few spoons of soy sauce and marinate the whole piece of pork overnight.

Get the meat, shake off the lemon. Using a sharp knife, make deep (almost to the end) cuts along the piece at a distance of about 1-1.5 cm from each other. Rub salt and pepper into meat, sprinkle (including inside “pockets”) herbs.

Cut tomatoes into thin slices, cheese into slices up to 0.5 cm thick, frozen lard with plastics approximately 0.3 cm thick.

To put in "pockets" a few slices of tomato, slices of bacon and cheese, arranging them in layers. Sprinkle with chopped garlic. Put the meat on two layers of foil, cover with another two layers and carefully pinch the edges. Put in the oven at a temperature of 190-200 degrees for about 1 hour.

Get pork, remove the top layer of foil, check readiness by piercing with a small speck: if the splinter is easily stuck, and the juice flows out transparent, the dish is ready. Increase the heat in the oven to 220 degrees and put the meat again, already without foil, for about 15 minutes so that it turns brown. When serving pork with tomatoes in the oven, stuffed with cheese and ham, you need to carefully cut a very sharp knife into chunks, this time across the piece.

Recipe 6. Pork with tomatoes in the oven “Juicy”

In addition to those indicated in the recipe, you can add to such pork and other vegetables. The main thing - a large number of tasty, juicy tomatoes.


Pork - 1 kg

Tomatoes - 5-6 pieces, you can and more

Onions - 2 medium heads

Cheese - 0.3 kg

Brussels Sprouts - Half Pack

String beans - about 200 g

Bulgarian pepper - 1 pc.

Champignons - 300 g

Mayonnaise - one and a half glasses; You can use fat sour cream mixed with two tablespoons of mustard and a spoon of curry.

Oil for frying and lubrication

Method of preparation

Cut pork into chunks and slightly beat off, covered with foil. Marinate in mayonnaise or sour cream sauce (sour cream + mustard + curry) for 5-6 hours or longer.

Cut tomatoes into thin slices, beans - in short pieces, up to 2 cm, pepper - diced, cabbage and champignons - into quarters. Chop onions and sauté for 2-3 minutes in oil.

Put tomatoes into deep form, on them - cabbage and champignons, then meat, onion, pepper and beans. All pour the sauce and, covered with a lid, put in the oven at 180 degrees for 30-40 minutes. Check the readiness of the meat.

Carefully turn the finished pork with vegetables (usually a lot of sauce) over to another dish so that the tomato layer is on top. Pour cheese, it will melt right on the hot.

Recipe 7. Pork with tomatoes in the oven in pancake dough

This recipe for pork with tomatoes in the oven is very unusual, so it's worth trying it.


Pork - about 1 kg

Tomatoes - 4-5 pieces

Cheese - 0.3 kg

Garlic - 4-5 cloves

Tea - glass

Lemon - half the average

Salt, pepper mixture, spices - to taste

Several large diameter pancakes

Oil for frying

Method of preparation

Pork cut into chunks. Brew tea, squeeze juice from lemon into it. Marinate pork in lemon tea for a few hours. Then fry the pieces in the pan for 3 minutes on each side, then salt them, pepper, sprinkle with herbs and chopped garlic.

Put on one side of the pancake a piece of pork, on it - cups of tomatoes and a thin slice of cheese. Cover with the second half of the pancake. Place on a baking sheet and put in the oven for about 20 minutes. Get it, sprinkle with cheese and let it melt.

Recipe 8. Pork with tomatoes in the oven “Layer surprise”

This recipe for pork with tomatoes in the oven is quite laborious, it will require time and effort, and those products that are not always in the refrigerator. Probably, its preparation is better to coincide with some holiday.


Pork - a thick piece weighing about 1 kg

Tomatoes, better plum - 5-6 pieces

Bacon - 0.3 kg

Cooked smoked ham - 0.3 kg

Green pitted olives - a small jar (300 - 400 g)

Cheese - 0.3 kg

Mushrooms - 0.4 kg or more

Egg - 3 pieces, hard boiled

Mayonnaise - 200 g

Garlic - 4 cloves

Salt, pepper, herbs - to taste

Frying oil

Method of preparation

Carefully cut a piece of pork into 4 layers, discard them, cover them with foil, and marinate in mayonnaise with garlic, passed through a press. You can pour out the brine from olives, but this is not for the amateur: it will give a peculiar taste.

In the oil, fry champignons, cut into plates. Grate eggs and mix with mayonnaise. Cut the olives in half lengthwise. Cut the cheese and ham into thin slices. Tomatoes - thin circles.

Put bacon strips into the form so that they hang over both sides. Put a piece of meat on it, put slices of cheese and ham (half of the total). The second piece of meat, olives and tomatoes on it. The third piece of meat and the remnants of ham and cheese. Cover the fourth piece with mushrooms and egg. Bend over it the hanging strips of bacon.

Cover the form tightly with foil and put in the oven for an hour. Get it, check the readiness of the meat. If everything is in order, increase the temperature to 200 degrees and fry puff pork. Serve this dish should be, sliced ​​across the layers.

Pork with tomatoes in the oven: subtleties and useful tips

  • For cooking pork with tomatoes in the oven it is better to use a refractory form with a lid. Do not forget that it should be put in a cold or barely heated oven.
  • If there is no lid, cover the meat with foil, preferably in two layers.
  • If you need to fry the meat first, do not salt it. Put on a hot pan. This will keep all the juice inside.
  • Pork goes well with spicy herbs, onions, garlic, hot spices. All this can be added to the marinade, and just to pieces of meat.
  • At the same time, one should not abuse the little one, and then the taste of pork will disappear.
  • Take a good producer of cream and fresh: curd cream will spoil the taste of the dish.
  • Choosing cheese you should not stop at a very expensive one, but the cheapest one can turn out to be of poor quality, which will also significantly worsen your culinary product.
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