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Garlic Confit Pan Con Tomate with Anchovies

Garlic Confit Pan Con Tomate with Anchovies

Recipe by Abigail Harris-Shea

1 servings

Garlic Confit Pan Con Tomate with Anchovies


Fishwife anchovies in Spanish EVOO

Tomatoes (in the summer I would do heirloom tomatoes, but in the winter, I find the sweetest tomatoes are cherry tomatoes so decided to use those for this)

A few strings of saffron

1-2 heads of garlic

Sea salt and pepper

Olive oil

A few sprigs of basil

Bread of choice



Step 1: Make your garlic confit: Preheat oven to 250 and peel skin off of garlic. Add garlic to a ramekin or cocotte. Add enough oil to completely submerge the garlic. Cover and bake for about 2 hours.

 Step 2: Meanwhile, grate tomatoes in a bowl. Add in a big pinch of salt and pepper. Add in a drizzle or so of good olive oil. Add in saffron. Stir until combined. 

Step 3: Coat bread in olive oil and cook for 2-3 min per side. Add a few cloves of garlic confit and spread on bread. Top top with tomato mixture and a few anchovies. Garnish with basil and enjoy!


Garlic Confit Pan Con Tomate with Anchovies


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