Stuffed Tomatoes - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese
1/2 c. grated carrot
1 Tbsp. finely chopped green onion
16 cherry tomatoes or 8 large tomatoes
1 c. finely chopped fresh spinach
1/4 tsp. salt
dash of pepper

Preparation

The day before, combine cheese, spinach, carrot, onion, salt and pepper.
Cover and refrigerate.
Remove stems from washed tomatoes, cut in half and scoop out pulp.
Let drain upside down on paper towels.
Cover and refrigerate.
Next day, fill tomatoes with cheese mixture and chill until served.