For the stuffed tomatoes, cut off the top third of the tomatoes and hollow them out.
Beat the cream cheese with butter until fluffy. Add most of the finely chopped wild garlic or arugula leaves. Season with salt and caraway seeds.
Pour the mixture into the hollowed out tomatoes and sprinkle with the remaining wild garlic. Put the lid back on. Decorate tomatoes with one wild garlic or arugula leaf each. Serve toasted white bread and dry white wine with the stuffed tomatoes.