Catalan Tomato Bread with Spanish Anchovies

Wash Tomatoes (3) 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) and Extra-Virgin Olive Oil (1/4 cup), and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Run the food processor for 2 minutes or until you reach a creamy tomato purée. Set aside.

Cut the Baguette (1) 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), enjoy!