This recipe is best made in late summer, when tomatoes of all types are intensely flavorful.
Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.
Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.
Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.
Anchovies are quite salty, so season the tomato wedges only slightly with salt.