Grilled Stuffed Tomatoes with Quark and Parmesan

Peel the shallots, cut them into half rings, and fry them in olive oil until golden brown. Add the pressed garlic and fry for another 2 minutes. Then let cool.

Crumble or coarsely grate the quark. Finely grate the Parmesan and chop the chives. Mix the cheese, herbs, and fried shallots with the quark. Season with salt and white pepper.

Cut off the tops of the tomatoes and carefully scoop out the insides. Slightly flatten the bottom of the tomatoes so they stand stably. Fill all tomatoes with the quark mixture.