Garlic Confit Pan Con Tomate with Anchovies

Recipe by Abigail Harris-Shea

Serves 1

Cook Time 2 hours and 15 mins

Try this irresistible Garlic Confit Pan Con Tomate with Anchovies, featuring garlic confit, saffron-infused tomato, and Fishwife anchovies. A perfect combination of savory flavors for a delicious appetizer or snack.

This Recipe Features:

Fishwife Anchovies in Spanish EVOO

$54.60

Try this irresistible Garlic Confit Pan Con Tomate with Anchovies, featuring garlic confit, saffron-infused tomato, and Fishwife anchovies. A perfect combination of savory flavors for a delicious appetizer or snack.

This Recipe Features:

Fishwife Anchovies in Spanish EVOO

$54.60

Ingredients

• 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

Directions

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.
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.
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!