Tomato Pudding in Cherry-Tomato Cups

Name: Tomato Pudding in Cherry-Tomato Cups
Total time: 40 min
Yield: 12 servings
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

By Molly O'Neill

Total Time: 40 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: Food; Reality Bites

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Ingredients

Yield:12 servings

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

Ingredient Substitution Guide

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Preparation

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.
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.
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.
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.