Baked Tomato w/ Anchovy & Basil

Process

1. Tomato
   1. Slice the tomato in half and scoop out (and reserve) a little of the insides
   2. Trickle over some olive oil
   3. Roast at 180C for 20 minutes
2. Stuffing
   1. Cook the scallions lightly in the pan, covered, for 5 minutes until softened
   2. Add the garlic, cook 30s.
   3. Add the reserved insides to the pan along with the chopped small tomato. Add the basil, black pepper, remaining spices/herbs. Cook for a few minutes until the right texture. Remove from heat.
   4. Food process the bread, then add the anchovy, parmesan and parsley.
   5. Stir all of the stuffing ingredients together.
3. Assembly & cook
   1. Fill and mound the tomato halves with the anchovy mixture
   2. Bake for 25 minutes until sizzling.