Tomato Pudding in Cherry-Tomato Cups

Directions

1. 1
   Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes.
2. 2
   With a small melon baller, scoop out and discard the seeds and pulp.
3. 3
   Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate.
4. 4
   Set aside.
5. 5
   In a blender, add the plum tomatoes and puree until smooth.
6. 6
   Transfer to a medium saucepan and bring to a boil.
7. 7
   Boil until reduced by 1/3 and very thick, about 5 minutes.
8. 8
   Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
9. 9
   Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids.
10. 10
    Transfer to a food processor and add the cream cheese.
11. 11
    Pulse until smooth.
12. 12
    Season with salt.
13. 13
    On a work surface, stand the cherry tomatoes on their bottoms.
14. 14
    Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top.
15. 15
    With a damp paper towel, remove any smudges.
16. 16
    Gently press 1 chive segment onto each mound.
17. 17
    Transfer to a platter and chill until ready to serve.