Directions: Preheat the oven to 400°. Wash the tomatoes and cut out a "hat" in the top part of each. Hollow out each tomato with a small spoon. Season the removed tomato pulp with salt and pepper. Cut the pulp into cubes. Peel and chop the garlic cloves. Crumble the Chabichou du Poitou. Mix it with the garlic, breadcrumbs, tomato cubes, parsley and basil. Fill the hollowed tomatoes with the mixture. The filling should overflow a little. Top with a dash of oil. Bake in the oven, on the middle rack, for 20 minutes. Serve hot.