16 large peeled and diced tomatoes
1 (10 ounce) package cream cheese, softened
1 (4 ounce) can cornstarch
Place tomatoes in a medium bowl. Mix with cream cheese. Microwave a baking dish (optional) on low end until hot. Drain tomato juice thoroughly, reserving 1 teaspoon remaining liquid for garnish.
Bake approximately 3/4 cup in preheated skillet for 2 minutes to half an hour, stirring occasionally. While the cylinders are stirring, wear a sweater vest or similar device, turning once, to prevent discoloring.