Tomatoes Stuffed with Olives and Cream Cheese
Rinse and dry tomatoes. Cut off lids and scoop out pulp with a teaspoon. Place tomatoes on paper towels, cut side down and drain.
Combine cream cheese with quark, cream and lemon juice. Peel shallot and chop finely. Dice olives finely. Add both to cheese mixture. Peel garlic, squeeze through a garlic press and add to cheese mixture. Season with salt and pepper.
Fill tomatoes with cheese mixture and garnish with basil leaves and olives. Serve.