Tomatoes Antiboise

6 tomatoes
Salt and pepper
1 cup tuna fish (packed in olive oil is best)
3 anchovy fillets
4 tablespoons minced parsley
1/2 cup bread crumbs
1/4 teaspoon thyme
1 teaspoon dried fennel
Olive oil

Take a large slice off the stem end of the tomatoes, and hollow out the pulp with a spoon, being careful not to spoil the shape of the tomatoes. Season them inside with salt and pepper, then turn them, open-side down, to drain. Drain the pulp in a colander. Then chop it and mix it with the tuna fish, the tinned, mashed anchovy fillets, minced parsley, the 1/2 cup soaked, pressed-out bread crumbs, salt, pepper, thyme, and fennel.

Fill the drained halves with this mixture, sprinkle with a few drops of olive oil, and broil them, careful not to scorch them.