Baked Tomatoes Stuffed with Mozzarella

(If you're in New York, it's "mozzarell"...there is no "A" on the end! actually, it's more like "muzzarell", but I'm not from New York, so I'll stick to mozzarella!)

From: How To Read A French Fry

6 medium-to-large tomatoes
Balsamic vinegar
Salt and freshly ground black pepper
6 anchovy fillets, preferably salt-packed, rinsed well and cut in half (about 2 ounces)
6 small fresh mozzarella balls (about 7 3/4 ounces)
1/2 C fresh bread crumbs
2 garlic cloves, minced
2 Tbsp thinly sliced fresh basil leaves
Extra-virgin olive oil for drizzling

Preheat the oven to 350 degrees.

Slice one-quarter off the top of each tomato (reserve for another use, if desired). Using a melon baller, remove most of the seeds and pulp, being careful not to damage the walls of the tomatoes. Sprinkle the inside of each tomato with a few drops of balsamic vinegar, a dash of salt and a grinding of pepper. Do not oversalt, as the anchovies are naturally salty. Cross the two halves of an anchovy fillet in the bottom of each tomato. Place a ball of mozzarella in each one. Place the tomatoes on a baking sheet and bake until the cheese softens, about 20 minutes (do not let the tomatoes collapse).

While the tomatoes are baking, combine the bread crumbs, garlic, and basil in a small bowl.

When the mozzarella has begun to melt, turn the oven to broil. Spoon the bread-crumb mixture over the tops of the tomatoes. Drizzle with oil and broil until the topping is browned. Serve hot.