If the tomatoes are small, simply slice the tops off: if large, halve them.
If you have time let them drip, but don't worry if you haven't.
Just scoop out most of the pulp with a teaspoon, and stuff with any sort of stuffing you may choose sprinkling over afterwards with some grated cheese if you like.
Add a sprinkling of fine breadcrumbs, and dot with butter.
Put into a greased or oiled fireproof dish, and bake for 40 to 45 minutes, according to the size of the tomatoes, in a moderate oven.