Tomato and Anchovy Panzanella

Roasted baby plum tomatoes and thyme served over toasted bread, topped with anchovy fillets and fresh basil leaves.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

2
slice

White Bread

NutsSeeds

0.5
tsp

Salt

to taste

1
tsp

Thyme

fresh leaves, chopped

6
leaf

Basil

fresh leaves, torn

OilsFats

59.1
ml

Olive Oil

divided

Seafood

3
piece

Anchovy

fillets

Vegetables

85
g

Baby Plum Tomatoes

halved

Steps

Preheat the oven to 180°C.
Heat half the olive oil in a frying pan and add tomatoes, salt, and thyme.
Transfer the pan to the oven and cook for 6 minutes until tomatoes soften.
Drizzle remaining oil over bread and toast in a grill pan for 3 minutes per side.
Place bread on a plate, top with roasted tomatoes, anchovies, and fresh basil.