• 6 vine ripened red tomatoes
• 3 cloves garlic, minced
• 1/2 cup minced fresh parsley
• 6 anchovy fillets, rinsed and finely chopped
• 3 slices day-old bread, processed to make fine crumbs
• salt and freshly ground pepper to taste
• 3 tablespoons olive oil

Heat the oven to 350 degrees. Cut the tops off the tomatoes, turn them upside down, and remove the seeds and pulp with your fingers.

Lightly salt the insides and place them, cut side down, on a wire rack for about 20 minutes to drain the juices. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt, and pepper.

Moisten with 1 tablespoon of the olive oil. Arrange the tomatoes in a shallow baking dish and gently press the mixture into the tomatoes, drizzle with the remaining oil, and bake for 30 minutes. Serve warm, or cold.
 

France -- Side Dishes -- Vegetable Dishes