Cut the top off of each tomato:
Hollow out the pulp, crush it and put aside.
Salt and pepper, allowing the tomatoes to drain.
Mix the crushed goat cheese and Roquefort, the herbs, 5 tablespoons of oil and the Tabasco sauce.
Fill each tomato with the mixture and return the tomato tops.
Mix the black olives (pits removed), anchovies, capers and garlic.
Adding 8 tablespoons of olive oil (olive tapenade).
On a plate, place a stuffed tomato and pour over the olive tapenade.
Decorate with chopped chives and the tomato pulp.