A wonderful snack, side dish or light dinner. Ideal for the summer when the tomatoes are in their season.
- 2 tomatoes
- 2 tbsp cottage cheese or cream cheese (or vegan cream cheese)
- 2 tbsp dill or parsley
- 1 tbsp olive oil
Empty the tomatoes. Chop the inside of them and throw it in a bowl. Add the cottage cheese, dill and spices and mix. Add olive oil.
Fill your tomatoes and put them on non-stick paper in a pan. Bake in a preheated oven at 180C for 25-30 minutes.