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
Can I use other types of bread besides sourdough?
Absolutely! Rustic country bread, baguette slices, or ciabatta work well too. Just ensure the bread is sturdy enough to hold the tomato topping without getting soggy.
How do I store leftover tomato pulp?
Store any leftover tomato pulp in an airtight container in the fridge for up to 2 days. Use it in soups, sauces, or as a fresh salsa base.





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