Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread

Ingredients for Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread

• 675g very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise

• 2 large garlic cloves, mashed to a paste

• 60ml best-quality fruity extra virgin olive oil, plus more for drizzling

• Kosher or sea salt

• Good-quality French-style loaf, split in half and halves cut into 4-inch lengths

• 8 to 16 best-quality anchovy fillets, preferably jarred, optional

How to make Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread

With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavours.

Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.