Rabbit with Anchovies and Tomato

Ingredients:
1 rabbit, cut into pieces
Flour
4 cloves garlic, minced
8 anchovy fillets (the kind packed in oil)
1/2 c dry white wine
4 ripe tomatoes, cut in half and seeded
2 tsp thyme, minced
1 tsp rosemary, minced
2 T bread crumbs
A small bunch of parsley, minced
Olive oil
Salt and pepper to taste
Preparation:
Preheat your oven to 360 F Flour rabbit pieces, and sauté them in 3 tablespoons of olive oil. Remove the rabbit once it has browned; stir the wine into the drippings and bring the mixture to a boil. Return the rabbit to the pan and simmer it for ten minutes. Crumble the anchovy fillets, combine them with half the minced garlic, stir, and continue simmering for 20 more minutes.Meanwhile, cut the tomatoes in half, seed them, place them in a greased baking dish, dust them with the minced thyme and rosemary, and sprinkle them with a few drops of olive oil, and bake them for 15 minutes. Combine the parsley with the remaining garlic, stir the bread crumbs into the mixture, and correct its seasoning. Sprinkle the bread crumb mixture over the tomatoes and broil them for five minutes. Transfer the rabbit to a serving platter, ring with the tomatoes, and serve.