Pan Con Tomate with Anchovies

A Spanish classic - simple and savory toasted bread topped with fresh tomato, garlic, anchovies, and a drizzle of extra virgin olive oil. Perfect for any time of day.

Why You'll Love Pan Con Tomate with Anchovies

This Spanish classic is the ultimate in simple, savory satisfaction. Crisp toasted sourdough, juicy grated tomato, and salty anchovies come together for a perfect bite every time-easy to make but bursting with layers of flavor.

Tips and Tricks

• Use ripe, juicy tomatoes for the best flavor and natural sweetness.
• Don't press the tomato pulp too hard when straining to keep the texture light and fresh.
• Toast the bread until just golden for a crunchy but tender base.
• Adjust anchovy quantity based on salt preference-start with fewer and add more if desired.

Variations

• Try spreading a thin layer of whipped goat cheese or labneh under the tomato for creaminess.
• Top with fresh herbs like basil or parsley for brightness.
• Add a drizzle of balsamic glaze or a sprinkle of smoked paprika for depth.

Substitutions

• Use ciabatta, baguette, or another rustic bread if sourdough isn't available.
• Replace anchovies with thinly sliced olives or capers for a vegetarian option.
• Use lemon zest instead of garlic rub for a lighter, citrusy twist.

Best Served With

• A crisp green salad with sherry vinaigrette
• Marcona almonds or olives on the side
• A chilled glass of dry Spanish white wine or rosé
• Charcuterie and manchego cheese for a full tapas experience

How to Store Leftovers

• Toast and grated tomato are best enjoyed immediately. Anchovies should be stored in their oil in an airtight container in the fridge for up to 1 week. Leftover bread is best toasted fresh before serving.

Common Questions

Pan Con Tomate w/ Anchovies

No ratings yet

A Spanish classic - simple and savory toasted bread topped with fresh tomato, garlic, anchovies, and a drizzle of extra virgin olive oil. Perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 20 minutes mins

Course: Appetizer

Cuisine: Spanish Inspired

Calories: 80

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 pieces sourdough bread
• 2-3 tomatoes depending on size
• 1-2 garlic cloves depending on size
• 5-7 anchovies depending on size
• Kosher salt to taste
• Extra virgin olive oil

Equipment

• Box graterMedium bowl
• Large skillet or grill pan
• Fine Mesh Strainer

Method

 

1. Halve 1 large or 2 medium tomatoes. Grate the cut side of each half on the large holes of a box grater set over a medium bowl, stopping when only the tomato skins remain. Discard the tomato skins.
2. Strain the grated tomato through a fine-mesh strainer without pressing the solids. Return the tomato pulp to the bowl, add ½ teaspoon kosher salt, and stir to combine.
3. Brush both sides of the bread with 2 tablespoons extra virgin olive oil.
4. Heat a large skillet or grill pan over medium-high heat. Toast bread for 3-5 minutes per side until golden brown. Transfer to a plate.
5. Rub peeled garlic cloves on both sides of the toasted bread. Sprinkle with a pinch of flaky salt.
6. To serve, top each bread slice with a layer of the grated tomato, gently rubbing it into the bread with the back of a spoon. Top with anchovies and drizzle lightly with extra virgin olive oil.

Nutrition

Calories: 80kcalCarbohydrates: 12gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 12mgSodium: 46mgPotassium: 674mgFiber: 3gSugar: 7gVitamin A: 2059IUVitamin C: 35mgCalcium: 60mgIron: 1mg

Tried this recipe?

Let us know how it was!