1. With a sharp knife (we use a tomato knife which is a small serrated knife), slice about 1/8 inch off the bottom of each tomato. Then cut the stem side off (about 1/4 inch down). Using a small measuring spoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.

2. Spoon a generous 1/4 teaspoon of the tapenade into each shell and place on platter. Cover and refrigerate until ready to serve.