Garlic confit pan con tomate with anchovies

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

The Deets

Garlic confit pan con tomate with Fishwife anchovies 😍 This toast recipe is taking lunch to a whole new level. This is such a bright and delicious toast with the best fish around. Fishwife is a female-founded and led tinned seafood company that has incredible canned tuna, trout, and salmon. These anchovies are their latest tin to hit the market and they did not disappoint. Also how cute is their packaging?! One note: If you’re a tin fish newbie, and want to ease in, you can always combine your anchovies into your tomato mixture versus adding directly on your toast. Both ways are delish! I also like to add a little saffron to my grated tomatoes to pair nicely with the fish. Overall, this toast is garlicky and so flavorful, I really loved it to spice up my lunch. I love using the Fishwife tinfish in my recipes, so if you like this vibe check out more recipes here. I also love experimenting with toast and finding ways to jazz them up into oh-so-flavorful breakfasts or lunches. Here’s more of my toast collection here!

Here’s how to make it:

Garlic confit pan con tomate with anchovies

Print Recipe


  • 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


  • 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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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.