Ingredients
- Garlic cloves 2
- Oil-packed anchovy fillets 6
- SpinneysFOOD vine tomatoes 500g
- SpinneysFOOD olive oil 90ml
- Crusty white bread 6
- SpinneysFOOD natural sea salt flakes ½ tsp
Equipment
- Grater 1
Nutrition (Per serving)
- Calories 438
- Fat 43g
- Saturates 6g
- Protein 3g
- Carbs 15g
- Sugars 7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spanish overripe tomato toast
Spanish 5 Mins Prep · 5 Mins Cook
- Finely chop the anchovies.
- Halve the garlic cloves.
- Whisk the anchovies and 80ml oil in a small bowl.
- Grate the tomatoes (you should have approx. 375ml of tomato pulp). Reserve the skins.
- Heat the remaining olive oil in a pan over a high heat and fry the tomato skins until crispy. Drain on paper towels.
- Toast the bread.
- Rub the halved garlic cloves on one side of the hot slices of toast, then drizzle evenly with the anchovy oil.
- Top with the tomato pulp and sprinkle with the sea salt flakes and finish with the crispy tomato skins.