Part of the month-long experiment with anchovies. Can't put my hands on the recipe right now (retro posting), but tomatoes were gutted and salted and left upside-down for 20 minutes before they were stuffed with a mixture of whole-wheat breadcrumbs (alas, not homemade), olive oil, minced anchovies (just a few for 6 tomatoes), and parsley. Then they are drizzled with a little more o.o. and baked for 25-30 min. at 400.
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