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1
Preheat the oven to 350 degrees.
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2
Oil a baking dish large enough to accommodate all of the tomatoes.
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3
Cut off the top fourth of the tomatoes, and reserve the tops.
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4
Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes.
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5
Rub the seed pockets against the strainer to extract juice.
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6
Discard the seeds.
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7
Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but dont break the skins.
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8
Chop the pulp, and set aside.
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9
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet.
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10
Add the onion.
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11
Cook 5 to 8 minutes, stirring often, until tender and beginning to color.
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12
Add the garlic.
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13
Stir until fragrant, about 30 seconds.
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14
Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp.
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15
Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated.
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16
Moisten as desired with the strained juice.
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17
Fill the tomatoes with this mixture and place them in the baking dish.
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18
Return the tops.
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19
Brush with the remaining olive oil.
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20
Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle.
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21
The tomatoes should be soft but not mushy.
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22
Serve hot, warm or at room temperature.
