Chop or mince basil into small pieces especially if you are going to use an icing tube to fill the tomatoes with the cream cheese mixture.

In a medium bowl, combine the cheese, 1 tablespoon half-n-half, basil, salt and pepper. Mix with a fork or spatula until well blended. Continue to add last tablespoon of half-n-half slowly until desired consistency is met. Allow to come to room temperature as you pepare the tomatoes. This will allow for an easier time when filling the tomato shells with the icing tube.

Remove the top of each tomato with a serated knife and trim if necessary to flatten the bottom. While having tomato still in hand, attempt to remove as much pulp as possible and discard. Save tomato tops for garnish. Turn upside down on an paper towel to help in absorbing the juices. After all tops have been removed an this first step is complete then move on to the next step. The messy part is mostly over.

Using a small spoon or small mellon baller scoop out any remaining inside pulp to make a hollow yet sturdy shell. Set each shell open side up on serving dish. Garnish with parsley sprigs to help keep tomatoes in place.

Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture.

If you can use a cake decorating tube, then you can also use this to fill the tomatoes and create a pleasant swirl. You will need to add enough half-n-half so that the conistency is like frosting. Pick a large enough tube end so that the basil does not get stuck.