Gill Meller's Tomatoes baked with Parmesan custard

Ingredients

• 4 large ripe tomatoes
• 4 Stonegate Organic eggs
• 2 tbls of double cream
• 6 anchovy fillets
• 1 good pinch of chilli flakes
• 1 sprig of rosemary chopped
• 2 cloves of garlic grated
• 30g of finely grated Parmesan cheese
• Sea salt and freshly ground black pepper