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1
Pre-heat oven to 300F
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2
Line a baking dish with tin foil
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3
Carve the tops off the tomatoes the way you would carve the top from a pumpkin
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4
Gently scoop out the insides so as not to puncture through the tomato.
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5
You can discard the insides as they are not needed for this recipe.
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6
In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan
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7
You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese.
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8
If it's too runny the filling will boil out of your tomatoes when cooking.
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9
Using a small spoon, gently pack the filling a little bit at a time into the tomato.
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10
I put a little bit in and then mash it against the edges first to fill all of the crevices.
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11
You want them packed tightly and full enough so some filling is peeking out the top.
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12
Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn.
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13
You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered.
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14
Enjoy these as a snack or a fun side dish with your main dish.
