Stuffed Tomatoes with cottage cheese is called gefuellte Tomaten mit Huettenkaese in Germany.
Ingredients for Stuffed Tomatoes
- 8 large tomatoes
- 454 g (16 oz) of cottage cheese
- 1 teaspoon of lemon juice
- 4 leaves of fresh basil
- 1 ½ teaspoons of chopped fresh chives
- 2 teaspoons of chopped fresh parsley
- 2 teaspoons of chopped fresh dill
- 1–2 tablespoons of buttermilk
- 2 cloves of diced garlic
- ½ tablespoon of salt
Preparation of Stuffed Tomatoes:
Wash the tomatoes thoroughly. Cut the top off the tomatoes. Remove the inside flesh of the tomato out with a grapefruit spoon or grapefruit knife. Place the flesh in a colander to drain. Once you have washed your herbs, remove the leaves from the stems and cut them finely with either a knife or herb scissors. Add the herbs to the cottage cheese. Push the garlic through a garlic press and add it to the cheese. Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth. Now add the drained tomatoes and mix again. Fill the tomatoes with the herb cheese mixture and place them on a serving plate.
NOTE: If you have any of stuffing left, serve it as a dip with potato chips as an appetizer.