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Preheat the oven to 200°C. Get the tomatoes in an oven-proof dish, drizzle with plenty of olive oil, a good pinch of salt and put them in the preheating oven.
Finely dice the shallots and garlic. In a hot pan, sauté ¾ the shallots in olive oil with a dash of salt for a couple of minutes. Follow with garlic for a minute or so, stirring regularly. Pour in the beans and their juice and add in the stock cube. Mix well, let simmer for 15 mins until thick. If it looks too dry add a splash of water.
Finely chop the herbs. Mix together the remaining shallots with the herbs, lemon juice, salt and enough olive oil to make it a dropping consistency.
Once the tomatoes are slightly bursting and juicy, pour them on top of the beans, along with their juices. Plop the cheese in the middle and drizzle over the herby salsa. Dive in with bread.