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A slice of toasted bread topped with crushed tomatoes and several anchovy fillets, drizzled with olive oil, on a dark plate.

Pan Con Tomate w/ Anchovies

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A Spanish classic: simple and savory toasted bread topped with fresh tomato, garlic, anchovies, and a drizzle of extra virgin olive oil. Good any time of day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Appetizer
Cuisine: Spanish Inspired
Ingredients Equipment Method Notes

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 as needed

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.

Notes

Storage: Best eaten right away, the toast turns soggy under the tomato once it sits. You can grate the tomato ahead and keep it in an airtight container in the fridge for a day, then toast the bread and assemble fresh.

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