1/4 cup of olive oil
2 tablespoons of chopped parsley
6 medium-sized, ripe tomatoes
3 cloves of garlic, minced
2 containers (227g each) of cream cheese
1 medium-sized onion, finely chopped
Salt to taste
1/4 cup of olive oil
2 tablespoons of chopped parsley
6 medium-sized, ripe tomatoes
3 cloves of garlic, minced
2 containers (227g each) of cream cheese
1 medium-sized onion, finely chopped
Salt to taste
Cut the tops off the tomatoes and remove the seeds
Flip them over and let them drain
Mix the cheese with parsley, garlic, olive oil, and onion
Season the tomatoes with salt and fill with the cheese mixture
Place in a refrigerator and microwave at medium power for 3 minutes
Serve hot.
