Blanch the tomatoes, in a mixture of 1/4 of vinegar and 3/4 of water for a very short time, 1-2 minutes will suffice. Dry well with absorbent paper and place a layer of tomatoes in a bowl, season with chopped garlic, a pinch of chopped basil and parsley, chilli and cover with oil and a few drops of vinegar. Repeat the layers and finish with the oil in which you have melted the anchovies.