Flavored soft cream cheese (I like the chive flavored)
Wash tomatoes and dry. Cut the very tip off the stem end of the tomato. Dig out the seeds and membranes (I use a special spoon with serrations that is called a grapefruit spoon).
Scoop cream cheese into the hollow of the tomato and make a tiny mound on the top. You can thin the cream cheese with a little milk if needed.