Tomatoes, Stuffed & Baked (2)

Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about ¾ inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese. To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper. Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

​​2 to 3large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3tablespoons mascarpone
3tablespoons goat cheese, at room temperature
1tablespoon unsalted butter
1tablespoon extra virgin olive oil
2garlic cloves, finely chopped
2anchovies, finely chopped
¼cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste