Roasted Tomato Anchovy Toast with Garlic and Fresh Basil

Jump to Recipe

This toast starts with tomatoes roasted low and slow until they collapse into something jammy and concentrated, nowhere near the raw, watery slices you’d throw on bread.

The anchovies dissolve into the olive oil during roasting, leaving behind a deep, savory note that doesn’t read as fishy – just rich and slightly briny in the best way.

It’s built on thick sourdough that you grill or char in a pan, so the bread holds up to the juicy topping without going soggy in minutes.

This comes together in about 40 minutes, and most of that is hands-off oven time. It works as a casual lunch, a starter, or a light dinner alongside a simple salad.

Why You’ll Love This Recipe

• Slow roasting concentrates tomato flavor far beyond raw or canned
• Anchovies add depth without overwhelming the finished dish
• One sheet pan, minimal cleanup, mostly hands-off cook time
• Works as a starter, lunch, or light dinner with a salad

Ingredient Notes

• cherry tomatoes: Cherry or grape tomatoes roast faster and hold their shape better than large slicing tomatoes. Roma tomatoes work if you halve them lengthwise and add 10 extra minutes.
• anchovy fillets in oil: I use oil-packed anchovy fillets, which are milder and melt into the oil cleanly. Salt-packed anchovies work but need a 10-minute rinse and fillet before using.
• sourdough bread: A thick-cut sourdough gives the structural base this toast needs. Ciabatta or a country loaf are solid alternatives; avoid soft sandwich bread.
• garlic: One clove is rubbed raw over the hot grilled bread, which grates itself into the surface. Don’t skip this step – it’s what ties the toast to the topping.
• extra-virgin olive oil: Use a good-quality oil here since it carries the anchovy flavor across the whole pan. The tomatoes drink it up during roasting.
• fresh basil: Add basil after roasting and off heat only, or it wilts and blackens. Flat-leaf parsley or fresh oregano are workable swaps.

Roasted Tomato Anchovy Toast with Garlic and Fresh Basil

Thick sourdough toast topped with garlic-rubbed bread, slow-roasted tomatoes, and oil-cured anchovies, finished with fresh basil and flaky sea salt.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

Roasted tomato topping

• 500 g cherry or grape tomatoes halved
• 8 fillets anchovy fillets in oil drained
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic cloves 2 thinly sliced, 1 left whole for rubbing
• 1 tsp dried oregano
• 1/4 tsp black pepper freshly ground
• to taste flaky sea salt for finishing

Toast base

• 4 slices thick-cut sourdough bread each about 2 cm thick
• 1 tbsp extra-virgin olive oil for brushing the bread
• 10 leaves fresh basil leaves torn, added after roasting

Method

 

Roast the tomatoes

1. Heat the oven to 200 C / 390 F. Line a rimmed baking sheet with parchment paper.
2. Arrange the halved tomatoes cut-side up in a single layer on the baking sheet, leaving space between each one.
3. Scatter the sliced garlic and lay the anchovy fillets directly over the tomatoes.
4. Drizzle the 3 tablespoons of olive oil evenly over everything, then sprinkle with dried oregano and black pepper.
5. Roast for 25 to 30 minutes until the tomatoes are collapsed, the edges are caramelized, and the anchovies have melted into the oil. Remove and set aside.

Grill the bread and assemble

1. Heat a cast-iron grill pan or heavy skillet over high heat until very hot. Brush both sides of each sourdough slice lightly with olive oil.
2. Grill the bread 2 minutes per side until firm char marks appear and the surface is crisp.
3. Immediately rub the cut side of the reserved whole garlic clove firmly over one side of each hot slice. The heat helps the garlic grate into the bread surface.
4. Spoon the roasted tomato and anchovy mixture generously over the garlic-rubbed side of each slice, including all the pan juices.
5. Scatter torn basil leaves over each toast, finish with a pinch of flaky sea salt, and serve immediately.

Notes

Anchovy quantity is easy to adjust - 6 fillets gives a subtle background note, 10 fillets makes it noticeably briny. The roasted tomato topping can double as a pasta sauce if you have leftovers.

Tips for Success

• Roast tomatoes cut-side up so moisture evaporates cleanly and the edges caramelize.
• Lay anchovy fillets directly on the tomatoes before roasting so they melt into the oil.
• Grill bread in a dry cast-iron pan until char marks appear, about 2 minutes per side — the same technique used for miso mushroom toast with soft eggs.
• Rub the garlic clove firmly over hot toast immediately after grilling while the surface is porous.
• Spoon the tomatoes and all pan juices onto the bread – that oil is the sauce, don’t discard it.

Variations

• Burrata version: add a torn burrata ball over the roasted tomatoes before serving.
• Spicy version: add half a teaspoon of chili flakes to the roasting pan with the tomatoes.
• Caper and olive version: scatter 1 tablespoon drained capers and 6 sliced Kalamata olives over the tomatoes before roasting.

Storage and Reheating

Store roasted tomatoes and anchovies separately from the bread in an airtight container in the fridge for up to 3 days. The topping actually improves overnight as the flavors settle.

To reheat, warm the tomato topping in a small pan over medium-low heat for 3 to 4 minutes, then spoon onto freshly grilled bread. Don’t microwave the topping on the bread – the bread turns rubbery.

The grilled bread itself doesn’t store well, so grill fresh slices when you’re ready to eat. The roasted tomato mixture can also be frozen for up to 6 weeks in a sealed container – thaw overnight in the fridge.

Serving Suggestions

This toast pairs well with a simple arugula salad with lemon and olive oil, which cuts through the richness of the anchovies. A few shavings of Pecorino over the top right before serving adds a sharp, salty finish.

For a more substantial plate, serve two slices alongside a soft-boiled egg or a bowl of white bean soup. The toast also works as a starter before a pasta course – keep portions to one slice per person in that case.

A glass of dry white wine, something crisp like a Vermentino or Pinot Grigio, works well alongside the briny anchovy notes.

FAQ

Why do my roasted tomatoes turn out watery instead of jammy?

The oven temperature is likely too low, or the tomatoes are too crowded on the pan. Use a single layer with space between each tomato and roast at 200 C / 390 F so moisture evaporates rather than steams.

Can I use anchovy paste instead of whole anchovy fillets?

You can, but whole fillets melt into the oil more evenly and give the tomatoes a more nuanced flavor. If using paste, squeeze about 1 teaspoon over the tomatoes before roasting and skip the individual fillets.

Can I roast the tomatoes the night before and assemble the toast the next day?

Yes, the roasted tomato and anchovy mixture keeps in the fridge for up to 3 days and tastes better after sitting overnight. Just reheat gently in a pan and grill fresh bread before assembling.

What type of bread holds up best under roasted tomatoes without going soggy?

Thick-cut sourdough or ciabatta grilled in a dry cast-iron pan is the most reliable base. The char creates a moisture barrier that keeps the bread firm for about 5 to 8 minutes after topping.

Is roasted tomato anchovy toast gluten free?

The topping itself is naturally gluten free. Swap the sourdough for a thick-cut gluten-free country loaf and grill it the same way – just watch it more closely since GF breads can dry out faster.

How does this differ from puttanesca bruschetta?

Puttanesca uses a cooked olive-caper-tomato sauce with garlic and usually includes olives as a core ingredient. This toast keeps it simpler – just roasted tomatoes and anchovies – so the tomato flavor stays at the front.