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1
Preheat oven to 500 degrees F.
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2
Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet.
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3
Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet.
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4
Set aside.
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5
In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan.
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6
Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt.
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7
Bring to a boil.
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8
Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes.
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9
Remove from heat and let stand covered for 10 minutes.
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10
Fluff with a fork.
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11
Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper.
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12
Drain any liquid that has been released from the tomatoes; dry the sheet pan.
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13
Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister.
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14
Remove the tomatoes from the oven and let cool slightly.
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15
Turn the oven down to 350 degrees F.
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16
Evenly divide the filling among the tomatoes.
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17
Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.
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18
Serve immediately.
