Parmesan Tomatoes - cooking recipe

Ingredients

3 large firm, ripe tomatoes
1/2 c. seasoned crumbs
5 Tbsp. olive oil
2 cloves garlic, minced or mashed
1 1/2 tsp. anchovy paste
1 c. grated Parmesan cheese

Preparation

Peel tomatoes; trim out cores and cut each in half crosswise. Gently squeeze out juice and seeds.
Blend crumbs with 3 tablespoons of oil, garlic, anchovy paste and cheese.
Divide crumbs among the tomato halves, mounding firmly in place.
Set tomato halves, with crumb sides up, in a close-fitting baking pan and pour the 2 tablespoons olive oil into pan.
Bake, uncovered, in a 375\u00b0 oven for 15 minutes.
Serve hot or at room temperature.