Pan Con Tomate with Anchovies
Pan con Tomate, or “bread with tomato,” is a Spanish classic that’s simple, fresh, and full of flavour. Perfect for breakfast or tapas, it shines with quality ingredients—and in this version, a tasty twist with anchovies! A lovely light lunch, simple starter or side dish to accompany a fresh Mediterranean style salad.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat a large griddle pan on a medium heat. Cut the bread into slices or split length ways for a more substantial meal. Drizzle the bread with a little extra virgin olive oil and toast on both sides in the hot pan until lightly golden. You can also use a frying pan if you prefer.
Step 2
Once toasted, rub the bread with a clove of garlic.
Step 3
Grate the tomatoes on the large side of the cheese grater onto a plate. Drain off a little of the juice if it's a bit watery, leaving you with a tomato pulp. Season with salt and pepper**, add the remaining extra virgin olive oil, and tear in the basil and add a splash of red wine vinegar. Spoon the tomato pulp over the warm bread, add a few more basil leaves and lay on the anchovy fillets.
- Ingredients
- Based on 4 servings
-
Malson Salt, to taste 1x Maldon Sea Salt Flakes 250g -
2 small Ciabatta, cut in half lengthways 1x Sainsbury's Half Ciabatta, Taste the Difference x2 -
75ml Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
2 Garlic Cloves, grated 1x Sainsbury's Garlic -
15g Basil, torn 1x Sainsbury's Fresh Packed Basil 30g -
8 Anchovy Fillets, or sardines 1x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*) -
5 large Very Ripe Tomatoes, on the vine 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
1 tsp Red Wine VInegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml