Pan Con Tomate with Anchovies

    10m prep time
    20m total time
    Easy level
    8 ingredients

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 1 x Maldon Sea Salt Flakes 250g
  • 75ml Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 2 Garlic Cloves, grated 1 x Sainsbury's Garlic
  • 5 large Very Ripe Tomatoes, on the vine 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g
  • 1 tsp Red Wine VInegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 15g Basil, torn 1 x Sainsbury's Fresh Packed Basil 30g
  • 8 Anchovy Fillets, or sardines 1 x Sainsbury's Anchovy Fillets in Olive Oil 50g (30g*)
  • 2 small Ciabatta, cut in half lengthways 1 x Sainsbury's Half Ciabatta, Taste the Difference x2
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