Pan Con Tomate with Fresh Anchovy

As the air warms with the summer zephyr, the air becomes heady with a verdant greenhouse scent that can only mean the tomatoes have developed into swollen orbs of sweet flesh. The best way to enjoy? do little and appreciate. This is more a prescription than a recipe, the only brunch you need in warm weather

The best way to enjoy good ingredients? Do little and appreciate…

The only breakfast/ brunch you need in the warm summer months…

pan con tomate, tomato recipes, vegan lunch, vegan recipes, lunch inspo, breakfast ideas, healthy breakfast, spanish food

Yield: 6

Author: Suze Morrison

Print

With ImageWithout Image

Pan Con Tomate with Fresh Anchovy

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

As the air warms with the summer zephyr, the air becomes heady with a verdant greenhouse scent that can only mean the tomatoes have developed into swollen orbs of sweet flesh. The best way to enjoy? do little and appreciate. This is more a prescription than a recipe, the only brunch you need in warm weather

Ingredients

• 4 Ripe, soft tomatoes
• 6 Slices Crusty bread, lightly grilled
• 1 Garlic clove, halved
• 100g Fresh Anchovy Fillets in Olive Oil
• Extra Virgin Olive Oil to Drizzle
• Pinch Sea Salt Flakes

Instructions

1. While the bread is grilling, use a box grater to grate the tomatoes, discarding the stem and skins
2. Sit the grated flesh in a sieve over a jug and strain just to remove any excess liquid, this can be used in cocktails or sauces
3. While the bread is still warm from grilling, rub the halved garlic cloves over the surface.
4. Mix the grated tomato flesh with a drizzle of olive oil and spoon over the toasts, top with the anchovies, sea salt flakes and an extra drizzle of oil before serving.

https://gourmetglow.co.uk/recipes/pan-con-tomate

---

---