Slice off the very top of each tomato. Using a small spoon, scoop out the pulp and seeds. Turn upside down on paper towels to drain.

In a blender, combine the parsley, basil, and garlic. Cover and process until uniform, scraping the sides as needed. With the machine running, drizzle in 2 tablespoons of olive oil and continue processing until a paste has formed.

Transfer to a small bowl and stir in goat cheese. Mix until fairly smooth. Season with salt and pepper to taste.

Spoon the mixture into a small plastic bag, snip a small hole in one corner of the bag. Squeeze the filling into the tomato shells. Garnish with small parsley or basil leaves.