Cheese Stuffed Tomatoes

Preparation:

Preparation: Cut a cap off the tomatoes and keep it aside; empty them with a teaspoon, taking care not to break them. Salt the inside of the tomatoes and place them, upside down, in a colander. Let them drain for thirty minutes. In the meantime, peel and crush the garlic, put the cheese in a bowl and work it with a wooden spoon to make it homogeneous. Add the cream, chopped herbs, garlic, salt and pepper. Beat to obtain a firm but soft preparation. Keep the preparation in the refrigerator until it is time to stuff the tomatoes. Rinse the tomatoes with the cheese dressing, sprinkle with paprika. Cover them with the caps you kept aside. You can replace the cream with yogurt. Recommended wine: Teroldego Rosé.