Peel the tomatoes: cut a shallow notch at the bottom of the tomato and place them in boiling water for 1 minute. The skin will start to curl up and that way you can easily remove it. Place the peeled tomatoes, convex side up, in a heatproof dish.

Chop the chives, flat-leaf parsley and olives. Mix it with the minced meat. Add the mustard and season with salt and pepper. Knead well. Make 4 meatballs and place them next to the tomatoes.

Give the tomatoes a 1 centimetre incision at the top and put a sprig of rosemary in it. Cut the lime into wedges and place it between the minced meat and the tomatoes. Pour a little olive oil over the tomatoes and season with salt and pepper.

Place in a preheated oven at 180°C for 25 minutes. Just before serving, sprinkle some chopped olives on top if desired.