By Jane Curran
Pan con tomate with anchovies is a Spanish-inspired dish that is simple to make but bursting with flavour. Using good quality tomatoes when they are in season will give the best results. Pan con tomate is a simple Spanish tapa that can be enjoyed at any time of the day. In many parts of Spain, you’ll find locals eating this for breakfast – a bit of a step up from a standard toast with jam! This simple but stylish dish shows that you can create beautiful flavours with only a few ingredients. We’ve topped out pan con tomate with anchovies, as we love their savoury, salty flavour, but it is also often served on its own, or topped with iberico ham. If you’ve got a salty palate, you can add an extra pinch of sea salt before serving. This glorious Spanish dish is such a simple pleasure, and will transport you to sunny shores.
- 100ml olive oil
- 5 fat garlic cloves
- 500g ripe tomatoes
- toasted sourdough bread
- anchovies, drained
- Gently warm the olive oil in a large sauté pan over a low heat. Add the cloves of garlic and allow to infuse for 10 mins. Now add the tomatoes and leave them to cook gently until mushy, this will take about 20 mins.
- Put the whole mixture through a vegetable mill, potato ricer or press through a fine sieve to get rid of the skins. Season well with sea salt and black pepper.
- Serve with slices of fresh, warm bread to soak up all the beautiful tomato flavours, and top with anchovies for a salty kick. To store leftovers in the fridge, decant the tomato into a sterilised jam jar. It will keep for a week.
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