Anchoas del Cantábrico with tomato and olive oil

5
30 minutes

Ingredients

  • 30 anchovies, preferably anchoas del Cantábrico
  • 750g of vine tomatoes, seeds removed
  • bread, very thinly sliced
  • 30 Arbequina olives, unpitted
  • 10 pickled garlic cloves
  • extra virgin olive oil
  • mustard cress
  • 1 pinch of salt

Method

1
To begin, cut the tomatoes into quarters, remove the seeds and grate the flesh roughly into a bowl, discarding the skins. Add a pinch of salt, stirring to incorporate, and transfer to a fine strainer. Leave to strain over a bowl until all of the excess liquid has been released
  • 750g of vine tomatoes, seeds removed
  • 1 pinch of salt
2
Transfer the tomatoes to a bowl, add good glug of extra virgin olive oil and set aside
  • extra virgin olive oil
3
Preheat the oven to 180°C/gas mark 4
4
Lay the bread slices on a lined baking tray and drizzle over a little olive oil. Season with salt and pepper and bake until crisp
  • bread, very thinly sliced
5
When ready to plate up, divide the tomato and olive oil mixture between plates and arrange the rest of the ingredients in harmony on top. Season with pepper and serve
  • mustard cress
  • 30 anchovies, preferably anchoas del Cantábrico
  • 30 Arbequina olives, unpitted
  • 10 pickled garlic cloves