Garlic Confit Pan Con Tomate with Anchovies
A delightful dish combining roasted garlic, sweet tomatoes, and savory anchovies, perfect for sharing and elevating your meals with Mediterranean flavors.
Ingredients
For the Garlic Confit
- 1-2 heads garlic Adjust based on taste preference.
- 1/2 cup olive oil Enough to cover garlic completely.
- a pinch sea salt To taste.
- few strings saffron For aromatic flavor.
For the Roasted Tomatoes
- 2 cups heirloom or cherry tomatoes Halved for roasting.
- 2 tablespoons olive oil For drizzling.
- to taste sea salt and pepper To season.
For Assembly
- 1 can anchovies Chopped and folded into the mix.
- a few sprigs basil For garnish.
- 4 slices bread A rustic baguette or whole grain bread works best.
Instructions
Preparation of Garlic Confit
- Peel the garlic cloves from 1-2 heads based on your taste preference.
- In a small saucepan, combine the garlic cloves with enough olive oil to cover them completely. Add a pinch of sea salt.
- Cook over low heat for about 45 minutes to an hour, until the cloves are golden and soft.
- Halfway through, add a few strings of saffron to infuse the oil with aroma.
Roasting the Tomatoes
- Preheat your oven to 400°F (200°C).
- Slice the cherry or heirloom tomatoes in half. Drizzle with olive oil and season with salt and pepper.
- Place the tomatoes on a baking sheet and roast for about 20-25 minutes, until they start to caramelize.
Assembling the Dish
- Once the garlic is ready, mash the softened garlic with a fork and mix it with the roasted tomatoes in a large bowl.
- Chop the anchovies and fold them into the mix.
- Spread the garlic-tomato-anchovy mixture generously over slices of your chosen bread and garnish with fresh basil.
Notes
For extra flavor, try using different herbs like oregano or thyme. Store leftovers in an airtight container for up to a week; the flavor deepens over time.