Stuffed Tomatoes with Cream Cheese

Summary

Prep Time	10 mins
Total Time	1 min
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash tomatoes and cut off the lids. Remove the pulp with a teaspoon, season the inside of the tomatoes with salt and pepper. Pour cream cheese into the tomatoes using a piping bag.
Place the filled tomatoes in a tightly sealable glass (preferably with a rubber ring). Chop or crush the garlic and add to the tomatoes. Pour olive oil over it so that all tomatoes are covered. If necessary, season everything again with salt and pepper. Close the jar and let it steep for about 24 hours.
The tomatoes can be kept in the refrigerator for about 1 week.

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