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Here, you may use the same stuffing as for the Swiss Chard Rollups with a few minor changes—instead of eggs, use 1/2 cup (125 ml) yogurt, and add the cheese directly to the stuffing. You can also use the scooped-out tomato flesh and seeds to mix with stuffing. Filling is enough to stuff 12 medium size tomatoes.

Wash and core tomatoes and cut off upper part to use as a lid. Scoop out tomatoes and pat dry with kitchen paper. Stuff tomatoes and cover with lid. Refrigerate for half an hour and serve tomatoes with a side of yogurt, quark or cottage cheese.

Both of these millet-vegetable recipes are suitable for a party snack. The Swiss Chard Rollups can be prepared ahead of time and quickly heated up or even served cold.

Source: alive #250, August 2003