Garlic Confit Pan Con Tomate with Anchovies
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
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!