Blanch all tomatoes in salted water for 30 seconds and dunk in ice water, then remove skin off of tomatoes. Remove interior juice and seeds from tomatoes and pour through a strainer into a bowl. To make the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set aside.
In a pot of salted boiling water, submerge parsley and remove; place in a blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain for 30 minutes through a chinois. Slice outside of tomato off making four slices and divide the rest of the tomato interior into four parts.
Form the tomato into a three inch ring, first with the interior of the tomato then the exterior of the tomato so it resembles the original tomato and place it into an oversized bowl. Pour the vinaigrette equally into six bowls and garnish the tops of the tomatoes with thinly sliced onions and chervil. Garnish the tomato dish with radishes, chervil, herbed oil, and Roquefort cheese.
Recipe courtesy of Scott Campbell, Avenue Bistro Restaurant