Photo by Tara Donne, food and prop styling by Ali Nardi
The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.
Recipe information
Total Time
10 minutes
Yield
6 Servings
Ingredients
6
oil-packed anchovy fillets, finely chopped
1
/3 cup extra-virgin olive oil
1
pound very ripe tomatoes (about 3 medium)
2
garlic cloves, halved
6
thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt
Need to make a substitution?
Preparation
Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.