Make a cross on each tomato with a knife and boil them for 30s. Rinse them under cold water, peel them and remove the seeds. Dice them roughly, to the size of brunoise vegetables. Keep them on the side.
About 1 mn before the end, add the chopped herbs. Remove from the heat. Mix the ricotta with the cooked vegetables. (Make sure the stuffing is nor too liquidy, nor too thick. If you want, you can also add one beaten egg.)
Remove the stamen inside the flowers carefully and stuff each flower with the ricotta-vegetable preparation.
Place the flowers in an oven dish and season with salt and pepper. Add a splash of olive oil and place in a preheated oven at 400 F, for 20 mns.