Scald the tomatoes and peel away the skins. Cut a slice off the top of each and, using a teaspoon, scoop out the seeds. Sprinkle with salt and turn the tomato cups upside down to drain.
Using a wooden spoon blend together the cream cheese and lemon juice, then using a tablespoon fold in the caviar. Pile the cheese mixture into the tomato cups and replace the lids. If preferred they can