I used to make this tomato dish when I was a young buck, it was called ‘Vesuvian Tomatoes,’ and I gleaned it from a Sunbeam or Sunset grill ‘Italian’ cookbook. It called for tomatoes to be hollowed out, the innards reserved, mixed with anchovy paste, breadcrumbs and various spices, in the food processor and stuffed. Perhaps salt, pepper, basil? Topped with cheese and breadcrumbs, and baked in the oven.
I had two lambs slaughtered, and am looking to have a minor dinner party this Saturday, and my original idea for a fruit accompaniment for the racks of Shetland lamb was going to be brandied mangoes, but realized mangoes alone, in this region, at this time of year, would cost ~$15, so I really don’t want to do those. Google is not helping me, so if anyone is familiar with the tomato dish I would like I would appreciate some rough ideas on the rough ingredient measurements. I’ll wing it and probably come out alright if I have to, but it is frustrating that this recipe doesn’t exist on Google.
Is this like what you mean? I googled “stuffed tomatoes anchovies bread crumbs” and found it. 
Edit: Here are a couple more recipes.
Not exact, but what is going to be when you’re trying to conjure up a recipe from the '70s? These suggestions are great and perfect! What a quick response! These will be wonderful guidelines for me to follow. Moroccan in the title will make for an interesting consideration with lamb. Thank you, I think I’ll be going with the Sicilian, but I still have time to ponder.
Can you come back and tell how the recipe went? curious 
Glad they will be of use!
Really? Where do you live? Tropical fruit is pretty much available year-round here in Dallas for relatively cheap, provided you go to a Mexican market.
I priced mangoes at 2.50 each two days ago. That was Kroger, and I haven't checked Wal-Mart yet. I pay about .97 each, in the summer. I need about six, and I’m not willing to pay $15 for a side dish here in Indiana. But, I’m going into the city today, so I may find affordable mangoes. I will probably still do the tomatoes, and perhaps round the mangoes into my zabaglione. Or maybe not. I just really like pairing mangoes with lamb.