Stuffed tomatoes with cottage cheese and dill

Name: Stuffed tomatoes with cottage cheese and dill
Ingredients: 4 ripe and firm tomatoes; 4 tablespoons cottage cheese; 2 tablespoons sour cream; 1/4 medium onion (40 g); 15 g dill; 1 teaspoon salt; 1 teaspoon oil; 4 lettuce leaves; 8 black olives; 50 g carrot; 2 slices pickled gherkins in vinegar; 2 sprigs dill

Appetizers - Stuffed tomatoes with cottage cheese and dill by Rodica H. - Recipia

Stuffed tomatoes with cottage cheese and dill, filled with cottage cheese mixed with sour cream, onion and dill, an appetizer that is made without heat. For a tomato appetizer with cheese, the tomatoes come out cool and soft inside, and the lettuce leaves, olives and pickled gherkins make them easy to serve straight on the plate. I choose medium tomatoes, which sit upright on the plate and don't break when I scoop them. Preparation: 20 minutes. Cooking: 0 minutes. Total time: 20 minutes. Servings: 4. About 85 kcal and 3 g protein per serving.

Ingredients

4 ripe and firm tomatoes
4 tablespoons cottage cheese
2 tablespoons sour cream
1/4 medium onion (40 g)
15 g dill
1 teaspoon salt
1 teaspoon oil

For garnish

4 lettuce leaves
8 black olives
50 g carrot
2 slices pickled gherkins in vinegar
2 sprigs dill

Preparation

1. Choose ripe, firm tomatoes, wash them, dry them with a clean towel and cut a small cap off each one. 2. With a teaspoon, scoop out the seeds and juice from each tomato. 3. Wash the dill and chop it finely, keeping 2 sprigs for garnish. 4. Chop 1/4 medium onion (40 g) very finely. 5. Prepare the other garnish: carrot in thin rounds and pickled gherkins in slices. 6. Mix 4 tablespoons cottage cheese well with 2 tablespoons sour cream, the onion, the finely chopped dill, 1 teaspoon salt and 1 teaspoon oil, until soft and creamy. 7. Fill the tomatoes with the cheese mixture and decorate them as you like with lettuce leaves, olives, carrot rounds, gherkin slices and the dill sprigs.

Notes

For a dairy-free version, use soft tofu mashed with a fork in place of the cheese, in the same amount, and 2 tablespoons unsweetened plant-based yogurt in place of the sour cream. The version with cheese and sour cream contains dairy. Stuffed tomatoes keep covered in the fridge for up to a day, but they are best eaten the same day, because they release water. Firm tomatoes scoop out more cleanly with a teaspoon than very ripe ones, which break at the walls. Fattier cottage cheese gives a softer filling, while dry cheese crumbles off the spoon. Scoop almost to the skin but don't pierce it, otherwise the cheese runs onto the plate. The cut caps can be put back, resting on the filling, as decoration. Serve with fresh bread and a simple green salad.