Roma Tomato Rings Stuffed With Cream Cheese

1. 1

   Cut the stems off of the tomato and use the handle of a teaspoon to remove seeds.

2. 2

   Stir the cream cheese to loosen a bit and spoon it into the tomatoes.

3. 3

   If you have a pastry bag or a Ziplock with the tip cut off,it might be easier to fill the tomato.

4. 4

   Be sure that the tomatoes are completely filled and there are no air pockets.

5. 5

   Cover the tomatoes and refrigerate.

6. 6

   After they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board.

7. 7

   Using a VERY SHARP KNIFE, wet blade with water and slice tomatoes into 1/2 inch thick rounds.

8. 8

   Place the slices on a serving platter and garnish if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.