Buckwheat-Stuffed Tomatoes with Twaróg (Polish Curd Cheese) and Chives

Rinse the buckwheat in a sieve. Put it in a small pot with 170 ml of water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat for about 15 minutes, until the groats have absorbed the water and are tender. Take off the heat and leave for 5 minutes.

Preheat the oven to 190°C with top and bottom heat. Wash the tomatoes, cut off the tops about 2 cm down and carefully scoop out the pulp without piercing the walls. Drain the pulp in a sieve; measure 100 g of the firm part for the filling and chop finely. Reserve the remaining pulp and juice for another dish. Take 1 teaspoon from the measured tablespoon of olive oil, use it to grease a baking dish and stand the tomatoes in it.

Combine the cooked buckwheat, the measured 100 g of chopped tomato pulp, the twaróg, 3 tablespoons of chives, the remaining 1/2 teaspoon of salt, the pepper and paprika. Mix into a moist filling with no free liquid.

Fill the tomatoes, pressing the filling down lightly with a spoon without packing it tightly. Replace the cut-off tops and drizzle with the remainder of the measured olive oil.

Bake for 20 minutes at 190°C. The tomatoes should soften but keep their shape, and the filling should be hot and lightly set.

Leave for 5 minutes and serve warm, sprinkled with the remaining tablespoon of chives.