and pat them dry. Cut each one into 4 quarters and cut off the stem.
Add the cut tomatoes into a food processor. Add
Garlic (2 cloves)
Extra-Virgin Olive Oil (1/4 cup)
, and season with
Sea Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
. Run the food processor for 2 minutes or until you reach a creamy tomato purée. Set aside.
into 1-inch thick slices.
Heat a grilling pan over medium heat. Once the pan is hot, add the slices of bread and toast for 3 minutes per side, cook in batches to not over-crowd the pan.
Add between 1 to 2 tablespoons of the tomato puree on top of each toast, then add 1
Spanish Anchovy Fillets in Olive Oil (1.5 oz)
. Garnish each toast with some
Fresh Parsley (1 handful)