With a teaspoon scoop out the insides: the flesh, pips and that white core bit in the middle. In a small saucepan, combine a decent slug of olive oil, two chopped up anchovy fillets, a tablespoon of finely chopped white onion, and a chopped garlic clove. Cook over a medium heat until the onion is soft. Make sure you don't burn the onion.
Remove the pan from the heat and stir in 250ml of fresh breadcrumbs, a generous helping of chopped flat leaf parsley, and a teaspoon or so of freshly chopped oregano (pull off the leaves, and try not to include the stalks), sea salt and fresh black pepper. It's fine if you use quite a bit of olive oil, and you'll find that the breadcrumbs soak it up.
Fill the tomatoes with the herby, breadcrumb mixture, place them into an oiled ovenproof dish and bake in the oven at 180°C. I filled my tomatoes up neatly so that the breadcrumbs were level with the top. Watch them like a hawk, and remove when the breadcrumbs are nicely golden. Make sure they don't burn. Surprisingly, the skin of the tomatoes sort of melts in your mouth- there's no unpleasant inedible, unncooked wrinkly tomato skin thing going on in this recipe.
