Vine Ripe Tomatoes Stuffed with Herb and Almond Gremolata

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4 yellow or red vine ripe tomatoes

Salt and pepper

1 1/2 cups fresh parsley tops, the yield of 1 large bundle

1 clove garlic, cracked away from skin

2 lemons, zested

1 teaspoon crushed red pepper flakes

1 teaspoon coarse salt

2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems

1/2 cup sliced almonds, 4 ounces, a couple of handfuls

1 tablespoon red wine vinegar, a splash

1 tablespoon extra-virgin olive oil, a good drizzle