Preheat the oven to 400 degrees F and lightly oil the bottom of a small baking dish.

If the tomatoes are wobbly, slice a tiny piece of flesh off of the bottoms to make them stand up straight.

Cut out the top of each tomato and scoop out some of the flesh.

Liberally season the cavities with salt and pepper, then place in the baking dish.

In a small bowl, mix together the goat cheese, chives and a little bit of pepper (no salt - the cheese is salty enough).

Divide the mixture into 4 portions and stuff it into the cavity of each tomato.

Bake for about 10 minutes, or until the tomatoes are starting to soften and the filling is heated through.

While the tomatoes bake, heat the olive oil in a saute pan over medium high heat, then add the panko and stir.

Toss the breadcrumbs around in the pan continuously until they turn golden brown and crisp.

Top each tomato with the toasted breadcrumbs, sprinkle with more chopped chives and serve.