Rinse the tomatoes in clean potable water and dry with a clean napkin. With a knife, cut the tomatoes in half and also flat cut the ends to make them stand comfortably. Deseed the core and keep aside.

Finely chop the green chilies and slice the Almonds on a cutting board and secure aside.

In a small bowl, mix butter, mixed herbs, cayenne pepper, black pepper, White pepper and make a soft paste. Pour this mix in the core of tomatoes and drizzle with olive oil and season with freshly crushed salt.

Sizzle the griller with a dash of butter/olive oil and when it heats up sufficiently, place the tomatoes and press grill for 3-5 minutes or till they are soft and smoking out the flavours. Try to retain the cup shape and the cores filles with the butter and spice mix.

In a white serving plate place the hot grilled tomatoes using clip forceps and garnish them with sliced Almonds, a dash of extra virgin Olive oil and Balsamic Wine Vinegar, salt and pepper and serve palatably Hot with or without any accompaniment.