Cut thin slices off the bottoms of tomatoes (so they stand up straight), cut tops off tomatoes and use a small spoon to hollow them out.
In a bowl, beat cream cheese until smooth, then beat in salsa, 2 tbsp (30 mL) finely chopped cilantro leaves and pepper.
Spoon or pipe mixture into tomatoes. Set on platter and chill. Garnish with remaining cilantro and drizzle with olive oil just before serving.