Stuffed Tomatoes with Fresh Cheese, Hazelnuts, and Herbs Recipe

Finely chop the herbs, slice the spring onions into thin rounds, and mince the garlic. Briefly blend the hazelnuts so that large pieces remain. Mix everything together, adding the fresh cheese.

To finish, season with salt and pepper and pour 3 tablespoons of olive oil into the mixture. Cut off the top of the tomato (the part with the stem) and hollow it out. Fill the tomatoes with the cheese mixture. Replace the tops of the tomatoes and bake them in a preheated oven at 180 °C for 30 minutes.