Anything goes with cheese, try Gargazola-Stuffed Tomatoes

The last of the big hot tomatoes are here. I don't believe a cheese stuffing can ever go wrong. Try this.

4 large ripe tomatoes
Kosher salt to taste
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. Sprinkle the shells with kosher salt and turn them upside down on paper towels to drain for 30 minutes.

2. Place the gorgonzola and butter in a bowl, season sparingly with salt and aggressively with pepper, and beat until smooth.

3. Add the remaining ingredients and stir to combine.

4. Fill the tomatoes with the mixture. Place on serving dish until ready to serve. Serves 4.