Garlic Confit Pan Con Tomate with Anchovies

This toast is taken the next level with anchovies a top garlic confit pan con tomate!

Garlic Confit Pan Con Tomate with Anchovies is a bold, flavor-packed take on the classic Spanish tapa. Crispy, toasted bread is rubbed with ripe tomatoes and layered with rich, silky garlic confit, infusing each bite with deep, mellow garlic sweetness. The anchovies, laid delicately on top, bring a briny, umami punch that perfectly balances the sweetness of the tomatoes and the richness of the garlic.

This dish is a celebration of simple ingredients elevated through careful preparation. The contrast of textures—crunchy toast, juicy tomato, tender anchovies—makes it both rustic and refined. Finished with a drizzle of olive oil and a sprinkle of flaky sea salt, it’s an unforgettable bite that captures the essence of Mediterranean flavor.

Here’s more of my toast collection here!

• Toasts/Flatbreads

Garlic Confit Pan Con Tomate with Anchovies

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Ingredients

• ▢ Fishwife anchovies in Spanish EVOO
• ▢ Tomatoes (in the summer I would do heirloom tomatoes, but in the spring, I find the sweetest tomatoes are cherry tomatoes so decided to use those for this)
• ▢ A few strings of saffron
• ▢ 1-2 heads of garlic
• ▢ Sea salt and pepper
• ▢ Olive oil
• ▢ A few sprigs of basil
• ▢ Bread of choice

Instructions 

• Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2 hours.
• Meanwhile, grate tomatoes in a bowl. Add in a big pinch of salt and pepper. Add in a drizzle or so of good olive oil. Add in saffron. Stir until combined.
• Coat bread in olive oil and cook for 2-3 min per side. Add a few cloves of garlic confit and spread on bread. Top top with tomato mixture and a few anchovies. Garnish with basil and enjoy!

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