Tomato-Rubbed Toast with Anchovy Butter

Ingredients

• 4 thick slices sourdough or country bread
• 3 very ripe Tomatoes, halved
• 3 tbsp softened butter
• 3 anchovy fillets, mashed to a paste
• 1 clove garlic, halved
• 2 tbsp olive oil
• Flaky salt and black pepper
• Handful basil or oregano leaves

Method

1. Mash the anchovies into the softened butter with a fork until no fibers remain. Let it sit at room temperature while you work.
2. Toast or grill the bread until it's crisp on the surface but still soft inside, then rub each slice firmly with the cut garlic while hot.
3. Grate the Tomatoes halves on the coarse side of a box grater, cut face against the blade, until only the skin is left in your palm. Discard the skins and drain the pulp briefly so the toast doesn't sog.
4. Spread the anchovy butter thinly, spoon the tomato over, then drizzle with olive oil, flaky salt, and pepper. Add the herbs and eat within about a minute of assembly.