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Tomatoes, Marseillaise

Cut six fresh red tomatoes in halves crosswise, season them with one teaspoon salt, one teaspoon sugar and half teaspoon pepper. Place on a plate a finely chopped boiled egg, half teaspoon each chopped parsley and chervil, half a bean chopped garlic and two chopped anchovies in oil. Mix all well together, arrange the tomatoes on a buttered tin cut side up, evenly divide the hash over the tomatoes, sprinkle a little bread crumbs over, lightly baste with a little melted butter, set in the oven for fifteen minutes, remove, neatly dress them on a dish and serve.