Cut the crowns off the tomatoes and reserve. Using a teaspoon, scoop out the tomato pulp and puree it in a food processor. Transfer to a mixing bowl.

Add half the herbs and half the olive oil. Stir in the bread cubes, letting the mixture sit , till it absorbs the wonderful juices. Add the cheese and olives to the bread-tomato mixture. Mix in remaining olive oil and herbs. Season to taste with salt and pepper.

Preheat the oven to 375F/180C.

Lightly oil a small baking dish and place the tomatoes in the dish. The dish should be large enough for the tomatoes to fit snugly. Stuff the tomatoes with the cheese-bread mixture. Place the tomato crowns back on the tomatoes. Bake until the tomatoes are soft and the filling oozy, about 20 - 30 minutes. Remove and serve.