Lycopene-Laden Grilled Tomatoes Stuffed with Goat Cheese

½ cup chevre (soft goat cheese)
2 teaspoons chopped green onions
1 medium shallot, minced
¼ teaspoon sea salt
4 Tablespoons chopped fresh basil
Dash of freshly ground pepper
4 medium-size red tomatoes

Preheat grill to medium-high. Combine cheese, green onions, shallot, salt, and basil in a medium-mixing bowl. Season with freshly ground pepper.

Using a small sharp knife, remove a cone-shaped piece 2 inches wide and 1 inch deep from the top of each tomato. Fill cavities with cheese mixture, dividing equally.

Place tomatoes directly on grill rack or on aluminum foil placed on grill rack. Cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.