Buy all ingredients right below the recipe
Ingredients
- 8 pcs tomatoes (approx. 120 g per piece)
- 200 g quark (firm)
- 100 g Parmesan
- 4 pcs shallots
- 2 cloves garlic
- 30 g chives (fresh)
- 1 tbsp extra virgin olive oil
- 1 pinch white pepper
- 1 pinch salt
Preparation
- 1Peel the shallots, cut them into fine half-rings and sauté them in a pan with olive oil until golden brown. Add the pressed garlic and sauté for another 2 minutes. Then set aside and let cool.
- 2Crumble or coarsely grate the quark into a bowl. Finely grate the Parmesan and finely chop the chives. Mix the cheese, herbs, and cooled shallots with the quark. Season with salt and white pepper.
- 3Cut off the tops of the tomatoes and carefully scoop out the insides with a spoon. Lightly trim the bottom of the tomatoes so they stand stably. Generously fill the tomatoes with the quark mixture.
- 4Preheat the grill and grill the tomatoes over indirect heat (approx. 180-200 degrees) with the lid closed for about 30 to 35 minutes, until they are soft and the filling is lightly browned. Before serving, sprinkle with some fresh Parmesan as desired. Tastes good warm or cold.
Tip
For this recipe, it's best to use firm-fleshed tomatoes so they retain their shape when grilling. Crumbled quark is particularly good for a rustic texture.
Gurkerl Küche
Ein kleiner Tipp: Wenn Sie keinen Grill zur Hand haben, können Sie die Paradeiser auch im Ofen bei 200°C Ober-/Unterhitze für ca. 25 Minuten backen. Servieren Sie dazu ein frisches Baguette!