Preheat the oven to 400 degrees. Place the garlic cloves, sea salt, freshly ground black pepper and 3 tablespoons of olive oil in a small skillet. Roast on the middle shelf for 15 to 20 minutes; the garlic should feel tender when tested with a fork or small knife. Set aside.
In a large pasta bowl, gently mix the tomatoes, chevrot, 1/3 cup olive oil, sea salt, freshly ground black pepper, and half the basil or Italian parsley. Let it marinate for at least 30 minutes and up to 3 hours. (The recipe can be made ahead of time up to this point. Cover and refrigerate the garlic and the tomato and chevrot marinade.)
Bring a large pot of water to a boil. Add the soba noodles bit by bit, stirring occasionally to prevent from sticking each other. Cook for about 3 to 5 minutes, or until soba noodles are al dente. Drain them, rinse them in cold running water, and scrub them against each other by hand to remove all the surface starch. Drain, rinse, and let it sit.
In a large skillet, add the roasted garlic cloves (and the oil from the skillet) and place over a moderate heat. Add the drained soba noodles and stir well to coat with the olive oil and garlic. Add the tomato/chevron mixture and cook, stirring, for about 3 to 5 minutes, or until the tomatoes and cheese just begin to melt and everything is hot. Place in a serving bowl, add the remaining basil or Italian parsley and toss well. Serves 4.