Pan con Tomate y Anchoas (Tomato Bread with Anchovies)
Why this recipe works
- Crisp and juicy: Toasting the bread well gives structure, while the rubbed tomato softens the surface without making it heavy.
- Big flavour from few ingredients: Garlic, ripe tomato, olive oil, sea salt, and anchovies create a savoury, briny topping with very little preparation.
- Ready fast: Everything is assembled directly on the toast, making it ideal for a quick tapa, lunch, or aperitif plate.
Get the most out of this recipe
Ingredient notes
- Use very ripe tomatoes: Soft, ripe tomatoes release enough juice to soak into the toast and give the bread its characteristic fresh tomato flavour.
- Check the anchovies: Anchovy fillets vary in saltiness, so season the tomato lightly and blot very salty fillets before adding them.
Texture tips
- Serve straight away: Assemble the bread just before eating so the toast stays crisp at the edges while the tomato topping remains juicy.
- Toast the bread firmly: A golden, well-toasted surface stands up better to the tomato juices and olive oil.
Authenticity notes
- Spanish tomato bread style: This follows the simple pan con tomate approach: warm bread rubbed with garlic and tomato, then finished with olive oil and salt.
- Anchovy topping: Salt-cured anchovies are a common savoury addition, turning the bread into a more substantial tapa.
Make-ahead tips
- Keep components separate: If preparing ahead, keep the toasted bread at room temperature and store the tomato and anchovies separately, then assemble just before serving.
Equipment you'll need
Ingredients
Instructions
- Toast the bread until golden and crisp at the edges but still a little tender in the middle. Halve the tomatoes and cut the garlic clove in half.
- Rub the cut side of the garlic over the warm toast, using as much or as little as you like. Rub the cut side of the tomato firmly over each slice so the flesh breaks down and the juices soak in; discard the skins.
- Drizzle each slice with the olive oil and sprinkle lightly with the salt. Lay the anchovy fillets over the top and serve straight away.
Recipe notes
Tips
- Use very ripe tomatoes for the best flavour and enough juice to properly soak into the toast.
- If your anchovy fillets are very salty, blot them briefly on kitchen paper before topping the toast.
Substitutions
- Replace Country bread with Baguette for smaller, more canapé-style pieces.
- Replace Tomato with Cherry tomatoes for a sweeter topping; rub them well to release their juices.
Storage
- Best eaten immediately. If needed, keep the toasted bread at room temperature for up to 4 hours and store the tomato and anchovy components separately in the fridge, then assemble just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Fish Gluten Wheat
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