Wash the tomatoes, carve them with a knife and put them inside the refrigerator.
Strain the anchovy fillets and cut them into small pieces.
In a pan mix the two ricottas with the egg, a pinch of salt, a pepper crumb, grated Parmesan cheese and 50 gr of flour.
Take a spoon of the mixture, divide it into two parts, insert a piece of anchovy in the center of one part, close with the other part of the mixture and form a ball of about 4 cm diameter, lightly pressing it between the palms of the hands. Proceed this way until the compound is finished.
Flour all the balls with the remaining flour and lay them on a plate covered with oven paper.
Heat a little oil in a pan, sauté the balls about 2 minutes per side and drain.
Transfer the cherry tomatoes in the same pan with some basil leaves, season with salt, cover with a lid and cook for 5-6 minutes. Then add the ricotta balls, leave to flavour for a few minutes and serve.