Tomatoes au gratin with anchovy fillets and parsley

Wash the tomatoes and dry them off. Halve and empty them. Add a little salt and turn the tomatoes upside down to drain off for about ten minutes.

In the meantime, toast some bread in an oven. When the bread has cooled down, grind it roughly. Chop garlic together with four Anchovy Filets and parsley, add three spoonfuls of Extra Virgin Olive Oil Delicato, and mix in with the bread.

Stuff the tomatoes with the bread with herbs. Place in the oven at 190° for 20/25 minutes.

When the tomatoes are finally au gratin, garnish them with an Anchovy Filet and a sprig of parsley.