Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread
A classic Spanish tapa featuring toasted bread rubbed with ripe tomatoes, garlic, and premium olive oil, optionally topped with rich anchovy fillets. This simple yet elegant dish showcases the pure flavors of Mediterranean ingredients.
4 servings
15 min
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Ingredients
- •1½ pounds tomatoes
- •2 cloves garlic
- •4 tablespoons extra virgin olive oil
- •1 teaspoon salt
- •1 loaf French bread
- •8 fillets anchovy fillets
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Cooking Instructions
- 1.
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 flavors.
10 min
- 2.
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.
5 min
