Tomatoes to the Neapolitan

For 4 persons:

1 kg of red but hard tomatoes Saint Marzano
5 anchovies in oil
50 g of olive oil
oregano
prezzemolo
pan grattato
pepper

Cleaned up the tomatoes and uniforms for half, to remove seeds and to put them on a sheet of oil paper greased in one painful. To fill up them with the anchovies, the parsley, the oregano and the oil all very minced and flavoured with pepper. To cover with the bread crumb, to cook to the furnace and to serve warmth.