Grilled Stuffed Tomatoes

Peel the shallots, cut them into half-moons, and sauté them in olive oil until golden. Add the crushed garlic and sauté together for another 2 minutes. Let the mixture cool. Crumble the cottage cheese or grate it coarsely. Grate the Parmesan finely and chop the chives. Mix the cheese, herbs, and shallots with the cottage cheese. Season with salt and pepper to taste.

Cut off the tops of the tomatoes and scoop out the insides. Cut a very small slice from the bottom of the tomato so it stands upright. Fill all the tomatoes with the cheese mixture.

Heat the grill and cook the tomatoes under the lid at a temperature of 300 – 400 degrees for 30 to 35 minutes, depending on the size of the tomatoes. Finally, you can sprinkle more Parmesan. The tomatoes can be served fresh off the grill or cold.