Bring the tomatoes and 1/8 litre of water to the boil, cover and simmer over a low heat for 6-8 minutes. Let the tomatoes cool down in the pot
Chop the hazelnuts coarsely, roast them lightly in a pan without fat, take them out and let them cool down
Peel and finely chop the onion. Wash the chives, shake dry and cut into fine rolls. Set aside some chives for sprinkling. Cut cooled tomatoes into very fine strips
Mix butter, nuts, onion, chives, paprika and tomato paste. Dice Camembert and fold in. Season to taste with pepper and possibly a little salt. Arrange the tomato obazter in a bowl and sprinkle with remaining chives
Waiting time approx. 30 minutes