Anchovy and Breadcrumb Baked Tomatoes

Preheat your oven to 190°C (375°F). Cut the tops off each tomato and carefully scoop out the pulp and seeds using a spoon, leaving a sturdy shell. Season the inside of each hollowed tomato lightly with a pinch of the salt and set cut-side down on a paper towel-lined plate to drain for 10 minutes.

While the tomatoes drain, make your filling. Smash the anchovy fillets together with the minced garlic on a cutting board until you have a rough paste — this is where all that briny, garlicky magic lives.

Transfer the anchovy-garlic paste to a bowl and add the breadcrumbs, chopped parsley, remaining salt, and black pepper. Drizzle in 2 tablespoons of the olive oil and stir everything together until the breadcrumbs are nicely moistened.

Brush a small baking dish with the remaining tablespoon of olive oil. Pat the drained tomatoes dry and place them cut-side up in the dish.

Spoon the anchovy-breadcrumb filling generously into each tomato, pressing it in slightly so it holds together. Drizzle any leftover filling from the bowl over the tops.

Place the dish in the preheated oven and bake for 25 to 30 minutes, until the tops are golden brown and the tomato skins have softened and begun to wrinkle. The tomatoes should be tender but still hold their shape.

Let the baked tomatoes rest for 5 minutes out of the oven — they need that moment to settle. Serve them warm, straight from the dish, with crusty bread to soak up any juices in the pan.