Robiola-Stuffed Tomatoes

• 4 large ripe tomatoes
• Kosher salt to taste
• 3 1/2 ounces robiola cheese, rind removed, diced
• 2 ounces gorgonzola cheese, crumbled
• 2 tablespoons unsalted butter, softened
• Freshly ground black pepper to taste
• 4 plum tomatoes, peeled and chopped, or use insides of ripe tomatoes, above
• 1/2 teaspoon mild paprika
• 4 chives, finely diced
• 2 tablespoons vodka

1. Halve the tomatoes and scoop out the seeds and some of the flesh.
2. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.
3. Place the robiola, gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.
4. Add the remaining ingredients and stir to combine.
5. Fill the tomatoes with the mixture.
6. Place on serving dish until ready to serve.

tomatoes, kosher salt, robiola cheese, gorgonzola cheese, unsalted butter, freshly ground black pepper, tomatoes, paprika, chives, vodka

Taken from cooking.nytimes.com/recipes/1013238 (may not work)