Roma Tomato Rings Stuffed With Cream Cheese Recipes

ROMA TOMATOES STUFFED (MY WAY)

Steps:

• Wash and cut tomatoes in half length ways, take out seeds.
• Mix remaining ingredients well. Fill each tomato half, piling high.
• Bake in 350 degree oven till stuffing is slightly brown, on top. Serve

ROMA TOMATO RINGS STUFFED WITH CREAM CHEESE

Steps:

• 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.

CREAM CHEESE-STUFFED TOMATOES

Steps:

• Cut tomatoes crosswise in half. Scoop out pulp and discard.
• Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.