500 g red strong tomatoes, 4 tbsp. tablespoons of butter or margarine, 2-3 small onions, 150-200 g of cheese (brynza), 1 egg, 3-4 tbsp. tablespoons finely chopped parsley, 1/2 cup yogurt or sour cream, pepper, salt.

Cut off the top of the tomatoes, remove the pulp with seeds and, turning the tomatoes over, let them dry a little. From the pulp of tomatoes, half the indicated amount of butter and finely chopped onion, prepare tomato sauce and rub it through a sieve. Crush the cheese with a fork, mix with beaten egg, pepper and 1 tbsp. spoon of finely chopped parsley. Fill the tomatoes with this mass, spread small pieces of the remaining butter on top and pour over the tomato sauce prepared earlier. Salt. Stuffed tomatoes put in the oven and simmer at medium temperature (tomatoes should in no case fall apart). Before serving, the sauce should be mixed with yogurt or sour cream, and the tomatoes sprinkled with finely chopped parsley. This dish goes well with corn porridge.