Remove caps and scoop out the tomato pulp. Dice tomato pulp finely. Spice tomatoes inside with salt and pepper and sprinkle with basil inside. Boil rice. Let sheep´s milk cheese drain, then mix well with tomatoes pulp and rice. Poor stuffing mixture into the tomatoes and cover them with caps. Cover with aluminium foil or grill onto a brabecue aluminium grill pan.
Dip: Mix well yoghurt and creme fraiche. Add pressed garlic and season to taste with salt and pepper. Sprinkle with chives.