Cut your tomatoes in half lengthwise. be sure to cut it at such a place that the tomato will balance well. Hull out seeds. Set aside.
In a blender or food processor, add pesto and cream cheese. Blend until well mixed.
Add to a piping bag or a plastic bag that can cut the tip off of. Squeeze creamy pesto into tomato halves. Sprinkle with parmesan cheese. Place in refrigerator until you are ready to eat.