Ingredients
- Extra virgin olive oil
- 10 cherry tomatoes
- 2 garlic cloves, peeled and halved
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¼ bunch of thyme
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Salt and pepper, to taste
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½ loaf of ciabatta (or your favourite bread)
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One 2-ounce (45 g) tin of MSC certified anchovies in olive oil, drained
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½ bunch of basil, leaves only, shredded
Method
1. Preheat the oven to 350°F (180°C).
2. Heat a splash of olive oil in a frying pan over medium-high heat. Cut the cherry tomatoes in half and place them in the oil with their cut side down. Turn down the heat, add the garlic and thyme, and, with the lid on, leave the tomatoes to soften for 10 to 15 minutes. Season with salt and pepper.
3. Slice the ciabatta and toast the bread in a toaster or toaster oven.
4. Top the warm bread with the confit tomatoes and discard the garlic and thyme. Divide the anchovy fillets between the slices, sprinkle with the basil leaves, and drizzle with olive oil to taste.
Recipe from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate—Sustainably Canned, 100% Delicious © Bart van Olphen 2019, 2020. Translation © The Experiment, 2020. Reprinted by permission of The Experiment. Available wherever books are sold. experimentpublishing.com
Photo credit: David Loftus.