On a floured surface, roll the dough into a 20-cm (8-inch) square. Place on the baking sheet. Cover and refrigerate for about 30 minutes.
With the rack in the middle position, preheat the oven to 200°C (400°F).
Using a knife, make a small cross-shaped cut in the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds. Drain and plunge into ice water to stop the cooking. Peel the tomatoes. Slice in half horizontally and scoop out the seeds and pulp. Set aside.
In a bowl, combine all the ingredients. Set aside.
Using a fluted cookie cutter about 2.5 cm (1 inch) wider than the tomatoes (about 10 cm or 4 inches), cut 4 dough discs. Discard the trimmings and arrange the discs on the baking sheet so they have some space between them.
Place a tomato half, cut side up, in the centre of each disc. Season with salt and pepper. Spoon the filling into the tomatoes. Bake for about 25 minutes.
Drizzle each serving with olive oil. Season with pepper. Serve as an appetizer or as a side dish with Provençal-style roast chicken or leg of lamb.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.