Baked Tomatoes

These baked tomatoes are excellent with any kind of roast meat, and they can be served either hot or a room temperature.

ingredients

2 pounds (about 6) tomatoes
1/2 cup freshly grated pecorino cheese
1 (or more to taste) garlic cloves, finely chopped
5 tablespoons chopped parsley
5 table spoons chopped basil
6 oil packed anchovy fillets, drained and finely chopped, or 1 tablespoon anchovy paste
salt and freshly ground black pepper to taste
1.3 cup olive oil
1 tablespoon fine dry breadcrumbs

1
Pre-heat the oven to 350˚(180). Wash and dry the tomatoes. Cut off about 1/2 inch from the stem end of the tomatoes and discard. With a sharp knife remove all he green stem part. Turn the tomatoes cut side down on a rack to drain while you are preparing the filling.
2
Mix together the pecorino, garlic,parsley, basil and anchovies. Season with salt and pepper and add the three tablespoons oil. Mix well.
3
Place the tomatoes in an ovenproof dish in which they fit snugly.Divide the filling among the tomatoes, covering the tops completely. Sprinkle the bread crumbs over the filling and trickle the remaining oil over the crumbs. Bake for 1 hour. Serve hot or at room temperature.

Source: Epicurious