How to make
Cut off the tops of the tomatoes and carve them out.
In a large bowl, mix the white cheese with the egg whites, finely chopped dill, parsley and pre-crushed garlic cloves.
Fill the tomatoes with the stuffing and white cheese and place a piece of butter on top.
Put the stuffed tomatoes in a baking pan, close them with the tops you cut off earlier and wrap them with aluminum foil.
Bake them at 390°F (200°C) for about 20 minutes.
Then remove the foil, drizzle them with olive oil and bake.
The stuffed tomatoes with white cheese and butter are delicious both hot and cold.
