an onion and some garlic chopped quite fine
6 large tomatoes
50g breadcrumbs (quite difficult to find in Belgium - I usually make my own with stale bread and freeze it)
anchovy fillets also chopped finely
whatever herbs and spices you have in your kitchen
a tin of white beans (drain and rince them first)
Cook the onion and garlic in a little oil for about 10 minutes. Meanwhile, cut the top off the tomatoes and scoop out the inside. Chop the insides up and pop them into a bowl with the rest of the ingredients and the onion.
Add some salt and pepper and mix the mixture. Spoon it into the tomatoes. You will have some left over, so wrap this in some tin foil. If you want to, add some cheese on top (goats cheese is yummy) and put the tops of the tomatoes back on. Pop the tomatoes and the left over stuffing onto an oven proof dish and cook for about 25-30 minutes at 190degrees.
To make it a bit more meaty add some lardons to the mixture before spooning it into the tomatoes.