Tomato Pudding in Cherry-Tomato Cups

Preparation

1. Step 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. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.

2. Step 2

   In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by ⅓ and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.

3. Step 3

   Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.

4. Step 4

   On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.