Slice the tomatoes into 4 pieces, peel and then cut them into small pieces. Add salt and pepper. Spread on the bottom of 6 verrine glasses (or 12 smaller ones).
In a salad bowl, mix the goat cheese with 2 tbsp. of olive oil, lemon juice and ground pepper. Spread this preparation in the glasses, over the diced tomatoes.
Strip and finely cut the herbs. Then, add the herbs and the rest of the olive oil to the verrines.
Allow to cool about 30 min. before serving.