|Prep time||5 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.