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Tomatoes stuffed with cottage cheese

Author
Cookinero 8 Nov 2022
17600
Tomatoes stuffed with cottage cheese

A great appetizer for a festive table (make it then from small Baku tomatoes) or just a great lunch.

How to cook Tomatoes stuffed with cottage cheese

Step 1

Tomatoes stuffed with cottage cheese

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

Tomatoes stuffed with cottage cheese

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

Tomatoes stuffed with cottage cheese

Stuff the tomatoes with the resulting curd mass, cover with a “lid” and refrigerate for at least 30 minutes.

Tomatoes stuffed with cottage cheese - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta cheese can be a great substitute for cottage cheese, as it has a similar texture and mild flavor.
The stuffed tomatoes can be stored in the refrigerator for up to 2 days. Keep them covered to maintain freshness.
Yes, you can make this recipe vegetarian by ensuring all ingredients, including the cheese, are vegetarian-friendly.
Absolutely! Fresh herbs like parsley, oregano, or dill can enhance the flavor of the filling.
Yes, this recipe is naturally low-carb. Just ensure no sugar or high-carb ingredients are added to the filling.
While they are traditionally served chilled, you can lightly warm them in the oven for a different texture.
Simply multiply the ingredients by the number of servings needed. Each tomato serves as one portion.
Freezing is not recommended, as the texture of the tomatoes and filling may change upon thawing.
They pair well with a fresh salad, crusty bread, or as part of a mezze platter.
Yes, cherry tomatoes can be used for bite-sized portions. Adjust the filling quantity accordingly.

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