The number of tomatoes depends on the number of servings. Take ripe, dense tomatoes.
If the tomatoes are medium, cut off the top, remove the pulp with a spoon.
If the tomatoes are large, pepper-like, like mine, then cut in half lengthwise and also remove the pulp with a spoon.
We salt the tomatoes inside and turn them over on a plate so that the excess liquid runs off, so that the tomatoes do not flow in the future.
Preparing the filling. Take the curd cheese, squeeze out the garlic, add paprika and finely chopped sun-dried tomatoes.
The site has a lot of recipes for cooking them.
Carefully mix the mass into the cream. If you have a large portion, I recommend chopping it with a blender. In this case, there is no need to chop garlic and sun-dried tomatoes in advance.
Put the mass in a cooking bag with a nozzle.
We plant the mass in tomatoes. We send the snack to the refrigerator.
Serve the appetizer chilled, garnished with a sprig of dill.