• prep: 10 min
• cook: 10 min
• total: 20 min

servings:

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

• 6 oil-packed anchovy fillets, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 pound very ripe tomatoes (about 3 medium)
• 2 garlic cloves, halved
• 6 thick slices crusty white bread (such as country bread), well toasted
• Smoked sea salt

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