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Roasted tomato anchovy toast on white ceramic plate with basil leaves, flaky salt, and olive oil on a wooden table

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.