Tomato Bread With Anchovies 1.000

James M. Thresher for The Washington Post

Sep 2, 2009

This classic Catalonian tapa is often topped with Serrano ham, but it gets a particular piquancy from the addition of boquerones, the fleshy white marinated anchovies that are so different from the canned, salt-packed variety.

Servings: 1
  • 1 medium clove garlic, cut lengthwise in half
  • 1 thick slice rustic bread, toasted on one side
  • 1 small ripe tomato, cut in half
  • Extra-virgin olive oil
  • Coarse sea salt
  • 2 or 3 white anchovies (packed in vinegar and oil; see headnote)


Rub the cut side of each garlic clove half on the toasted side of the bread; discard the garlic or reserve for another use.

Vigorously rub the cut side of each tomato half into the toasted side of the bread, pressing until the tomato flesh is grated; discard the remaining tomato.

Drizzle the oil over the tomato-dressed bread, then sprinkle with sea salt. Place the anchovies (to taste) on the bread and eat.

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Recipe Source

Based on a recipe from "Tapas: A Taste of Spain in America," by Jose Andres (Clarkson Potter, 2005).

Tested by Joe Yonan.

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