✔️4 really well flavoured plum tomatoes
✔️extra virgin olive oil (preferably Spanish)
✔️sea salt flakes and freshly ground black pepper
✔️1/2 flat, rustic loaf such as a flat sourdough or ciabatta
✔️2 garlic cloves, halved horizontally
✔️12 good anchovies in oil
Cut the tomatoes in half. Rub the flat side of each half against the course-holed side of a box grater that you have placed in a bowl. Once all the flesh has been grated, discard the skins. Transfer the grated tomato pulp to a nylon sieve set over a separate bowl, then leave it to sit for 30 minutes.
Put the drained pulp in a bowl, reserving the tomato ‘water’ that drilled through the sieve, stir 2 teaspoons of extra-virgin olive oil into the pulp and season.
Cut the loaf into six lengths, each about 8 cm wide, then horizontally halve each piece so you have the fluffy inside exposed. Grill or toast the pieces of bread. Rub the halved garlic on the surface of the once-fluffy, now-charred sides.
Spoon some of the reserved tomato water on top and let it soak in (you won’t use all of it). Spoon some of the tomato-oil mixture onto each piece of toast. The idea is to infuse the bed with tomatoes not make a pizza. Sprinkle with a little more extra-virgin olive oil and put a couple of anchovies on each piece.