Cut the tops of and hollow the tomatoes. Brush the tomatoes with Olive oil (inside & outside). Season with salt and pepper and set aside in a roasting pan.
To make the filling, grate the feta cheese and add to a medium bowl. To the same bowl, add 1 sprig of finely chopped rosemary, a sprinkle of fresh thyme leaves, garlic, salt, pepper, and a drizzle of truffle oil.
Divide the filling between the tomatoes and place the tomato tops on. To the roasting pan, add 1 sprig of rosemary, a few garlic cloves, and a healthy amount of olive oil. Roast the tomatoes in the oven at 180°C for approximately 35-40 minutes.
