Grilled Stuffed Tomatoes

Clean the shallots, cut them into half-rings, and sauté in olive oil until golden. Add the pressed garlic and sauté together for another 2 minutes. Then let cool. Crumble the farmer's cheese or grate it on a coarse grater. Grate the Parmesan finely and chop the chives. Mix the cheese, herbs, and shallots with the farmer's cheese. Season with salt and pepper.

Cut off the tops of the tomatoes and scoop out the insides. Lightly trim the bottom part as well so that the tomato stands upright. Fill all tomatoes with the farmer's cheese mixture.

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