Stuffed tomatoes with cream cheese

Ingredients for 4 servings:

• 250 g tomato(s) (cocktail tomatoes)
• 200 g cream cheese (herb cream cheese)
• 200 ml olive oil
• 1 clove(s) garlic
• Salt
• pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

Wash the tomatoes and cut off the tops. Scoop out the flesh with a teaspoon and season the tomatoes inside with salt and pepper. Fill the tomatoes with cream cheese using a piping bag. Place the stuffed tomatoes in a tightly sealed jar (preferably with a rubber ring). Finely chop or crush the garlic and add it to the tomatoes. Pour olive oil over the tomatoes to coat them. Season again with salt and pepper, if desired. Close the jar and let it sit for about 24 hours. The tomatoes will keep in the refrigerator for about a week.