A great appetizer for a festive table (make it then from small Baku tomatoes) or just a great lunch.
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).
Finely chop sun-dried tomatoes, capers, garlic and basil leaves. Mix with cottage cheese, pepper, season with sun-dried tomato oil, mix again.
Stuff the tomatoes with the resulting curd mass, cover with a “lid” and refrigerate for at least 30 minutes.