Pan Con Tomate
This 6 ingredient Pan Con Tomate takes the simple traditional Spanish dish and levels it up with garlic confit, fresh basil and anchovies.
Ingredients
Serves 3 toasts
- 1 Tin of anchovies
- 2-3 tomatoes (preferably in-season summer tomatoes)
- 1 head of garlic, cloves peeled
- Olive oil
- A few sprigs of basil
- Sourdough bread
- Sea salt and pepper
- 1 lemon
Instructions
- Preheat oven to 250. Using a veggie slicer, peel the rind off of lemon and add to a ramekin along with the peeled garlic. Cover with enough olive oil to submerge the garlic and season with salt and pepper. Cook for 60-90 minutes or until garlic is softened and browned.
- Using a box or regular grater, grate tomatoes into a bowl.
- Season the tomatoes with flaky sea salt a squeeze of lemon, salt, pepper and red pepper flakes. Open anchovies and add a little oil from the tin to the tomatoes.
- Coat bread in olive oil and cook in a skillet for 2-3 min per side.
- Add garlic confit cloves to the toast and mash in with a spoon. Top with spoonfuls of the seasoned grated tomatoes. Then top with anchovies.
- Finish with more flaky sea salt and chopped basil. Enjoy!
Video
Notes
Note: this recipe makes 3 full toasts, and 9 slices for a tapas appetizer