Preheat the oven to 180°C.
Thread mozzarella pieces onto four soaked wooden skewers.
Dredge each skewer in seasoned flour and coat with beaten egg.
Roll the skewers in breadcrumbs until completely coated.
Fry skewers in hot vegetable oil until golden-brown and crisp.
Remove with a slotted spoon and drain on kitchen paper.
Place halved tomatoes cut-side up in an ovenproof dish.
Top tomatoes with anchovies and season with salt and pepper.
Drizzle with olive oil and roast for 20 minutes.
Mix in lemon juice, thyme, garlic, pine nuts, and vinegar.
Serve mozzarella skewers on a bed of the roasted tomato sauce.