| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Easy |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely chop the anchovies.
2
Halve the garlic cloves.
3
Whisk the anchovies and 80ml oil in a small bowl.
4
Grate the tomatoes (you should have approx. 375ml of tomato pulp). Reserve the skins.
5
Heat the remaining olive oil in a pan over a high heat and fry the tomato skins until crispy. Drain on paper towels.
6
Toast the bread.
7
Rub the halved garlic cloves on one side of the hot slices of toast, then drizzle evenly with the anchovy oil.
8
Top with the tomato pulp and sprinkle with the sea salt flakes and finish with the crispy tomato skins.
