Tomatoes stuffed with cottage cheese
A great appetizer for a festive table (make it then from small Baku tomatoes) or just a great lunch.
Ingredients
Servings 6- 12 small tomatoes (preferably Baku)
- 250 g cottage cheese 9% fat
- 100 g sun-dried tomatoes in oil
- 2 tbsp. l. capers
- 2 garlic cloves
- 2 sprigs of basil
- freshly ground black pepper
Cooking
Step 1
Cut off the top third of the tomatoes. Use a sharp spoon to scoop out the core and dividers (you won't need them, you can save them for soup or sauce).
Step 2
Finely chop sun-dried tomatoes, capers, garlic and basil leaves. Mix with cottage cheese, pepper, season with sun-dried tomato oil, mix again.
Step 3
Stuff the tomatoes with the resulting curd mass, cover with a “lid” and refrigerate for at least 30 minutes.