Cut the tomatoes in half horizontally, remove the seeds, salt and drain upside-down in a colander for about half an hour. Wash and peel the pepper, remove the stem, seeds and internal white membranes, then cut into julienne strips.
Heat a drizzle of oil in a pan over medium heat. Sauté the pepper in the oil with a clove of peeled garlic, a pinch of salt and a dash of pepper and cook for 5-6 minutes. Then add the chopped olives, chopped tarragon and crumbled bread.
Stir, allowing the bread to brown lightly for another 3-4 minutes, then remove from the heat. When the bread has cooled to lukewarm, stuff the drained tomatoes.
Arrange the stuffed tomatoes in an ovenproof baking dish (one that can also used as a serving dish), add a drizzle of oil and bake in a preheated 400° oven for about 10 minutes.
When the tomatoes are done, garnish each one with an anchovy fillet. The stuffed tomatoes can be enjoyed warm or at room temperature.