Roma Tomato Rings Stuffed With Cream Cheese

• 6 large roma tomatoes, ripe
• 1 1/2 cups cream cheese with vegetables
• Garnish
• capers
• 1 small dice pimiento
• 3 olives, sliced

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

roma tomatoes, cream cheese, capers, pimiento, olives

Taken from www.food.com/recipe/roma-tomato-rings-stuffed-with-cream-cheese-306776 (may not work)