6 firm, ripe large yellow tomatoes, cored
1 cup flour
1 1/2 cups Breadsmith Croutons
extra virgin olive oil
24 flat anchovy filets packed in oil
Slice the tomatoes horizontally into 1/2-inch-thick slices, discarding end pieces.
Lay slices on a flat surface, season with salt. Let them sit for 10 minutes.
Pour the flour on one plate and the croutons on another. Use a rolling pin to crumble croutons into fine bits.
Place eggs in a medium flat dish, beat lightly and set aside.
Pour olive oil into a heavy skillet to a depth of 1 inch and heat over a medium-high heat until shimmering.
Dredge each of the tomato slices in flour, shake off excess, then dip first in the eggs and then in the crouton bits, shaking off excess crumbs.
Working in batches, fry breaded tomatoes until golden, 1-2 minutes per side. Drain on paper towels and season to taste with salt.
Serve tomatoes warm, each garnished with a single anchovy filet. Makes 4-6 servings.