Garlic confit pan con tomate with @fishwife anchovies 😍 I also like to add a little saffron to my grated tomatoes to pair nicely with the anchovies. This is such a bright and delicious toast with the best 🐟 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 youre an anchovy newb, 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!
Here’s how to make it:
Garlic confit pan con tomate with anchovies
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!
