Cut off the top of the two tomatoes, hollow them out and place them on kitchen paper with the opening facing down.
Finely dice the two matie fillets and the onion, then mix with the cottage cheese. Fold in the finely chopped cress. Season with pepper and a little sugar. Do not use salt, because the maties is salty enough.
Fill the mixture into the tomatoes and refrigerate for at least 1 hour. We like to eat this for dinner with a slice of fresh gray or brown bread.
Could also imagine it as a good lunch with jacket potatoes.
