Roma Tomato Rings Stuffed With Cream Cheese

Recipe by mydesigirl
READY IN: 20mins
YIELD: 16 slices




  • Cut the stems off of the tomato and use the handle of a teaspoon to remove seeds.
  • Stir the cream cheese to loosen a bit and spoon it into the tomatoes.
  • If you have a pastry bag or a Ziplock with the tip cut off,it might be easier to fill the tomato.
  • Be sure that the tomatoes are completely filled and there are no air pockets.
  • Cover the tomatoes and refrigerate.
  • After they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board.
  • Using a VERY SHARP KNIFE, wet blade with water and slice tomatoes into 1/2 inch thick rounds.
  • Place the slices on a serving platter and garnish if desired.