Tomato Pudding in Cherry-Tomato Cups

• 36 large red cherry tomatoes
• Kosher salt and freshly ground black pepper to taste
• 10 plum tomatoes, cored
• 6 ounces cream cheese
• 36 1 1/2-inch chive segments

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

red cherry tomatoes, kosher salt, tomatoes, cream cheese

Taken from cooking.nytimes.com/recipes/9274 (may not work)