- 450g/1lb large tomatoes (ripe but firm)
- salt and freshly ground black pepper
- 1 shallot, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- 2 tbsp extra virgin olive oil
- 4 canned anchovy fillets, finely chopped
- 2 tbsp roughly chopped fresh flatleaf parsley
- ½ tsp dried chilli flakes
- 50g/1žoz fresh white breadcrumbs
- extra virgin olive oil and balsamic vinegar, to garnish
- Cut the tomatoes in half horizontally and carefully remove the seeds. Sprinkle the cut sides with salt and place cut-side down on kitchen paper to remove some liquid. Leave to stand for 20 minutes. Rinse and pat dry with kitchen paper.
- Preheat the oven to 200C/400F/Gas 6. Place the shallot in a food processor with the garlic, thyme leaves, oil and anchovies and then blend to a smooth paste. Transfer to a bowl and fold in the parsley, chilli flakes and breadcrumbs until well combined. Season to taste.
- Spoon the bread mixture into the tomato cavities and bake for about 15 minutes until bubbling and golden. Transfer to a dish and serve hot or at room temperature, drizzled with extra virgin olive oil and balsamic vinegar.