Baked Herby Tomatoes

• 1 lb tomatoes (ripe but firm)
• salt & freshly ground black pepper
• 1 shallot, finely diced
• 2 cloves garlic, finely minced
• 1 teaspoon fresh thyme leave
• 2 tablespoons extra virgin olive oil
• 4 anchovy fillets, finely chopped
• 2 tablespoons flat leaf parsley, roughly chopped
• 12 teaspoon dried chili pepper flakes
• 1 34 ounces fresh breadcrumbs
• extra virgin olive oil (to garnish) (optional)
• balsamic vinegar (to garnish) (optional)

1. Wash tomatoes, dry, then cut in half horizontally.
2. Remove the seeds.
3. Sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
4. Leave to stand for 20 minutes.
5. This will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
6. Rinse and pat dry with paper toweling.
7. Preheat the oven to 400F Place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
8. Process to a smooth paste.
9. Transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
10. Season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
11. Spoon the mixture into the tomato cavities.
12. Bake for about 15 minutes or until golden.
13. Transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.

tomatoes, salt, shallot, garlic, thyme, extra virgin olive oil, anchovy, flat leaf parsley, chili pepper, breadcrumbs, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/baked-herby-tomatoes-97383 (may not work)