TOMATO PUDDING IN CHERRY-TOMATO CUPS

Tomato Pudding in Cherry-Tomato Cups image

Provided by Molly O'Neill

Time 40m

Yield 12 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.
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 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
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.
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.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams