Wash and dry tomatoes, cut 1/2 inch off of stem end. Scoop out the pulp, leaving approx. 1/2 inch of shell. Salt the insides of the tomatoes and invert on paper toweling to drain for 45 minutes to 1 hour.
Preheat oven to 375 degrees.
Melt the butter in a saucepan, blend in the flour. Cook for one minute, stirring constantly. Add the milk and whisk constantly until you have a smooth white sauce. Remove from the heat and stir in the herbs, hot pepper sauce, and cheese. Beat in egg yolks. Beat the egg whites until stiff. Fold 1/4 of the egg whiles into the cheese sauce. Fold in remaining egg whites, do not overblend.
Place tomatoes upright in a buttered baking dish. Spoon the mixture into the tomatoes and mound on top. Bake for 25 - 30 minutes or until puffed and golden. Serve immediately.