White Anchovy Toast with Preserved Tomato Frito Vinaigrette
I use tomato frito right from the jar. Preserved tomato frito is somewhere between a sauce and a paste. The tomato sauce is fried in olive oil until thickened and sweet. It’s delicious spread on toast with a drizzle of olive oil or used in a vinaigrette for anchovies, sardines, and pasta. There is no need to cook further unless you are wary about using something straight from a jar. Pitted slivered olives or sweet peppers can be added to the plate for a variation. Serves 4 to 6
Ingredients
- 12 whole anchovy filets
- 1 teaspoon minced shallots
- 2 tablespoons Muscat vinegar or white wine vinegar mixed with ½ teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- ½ cup tomato frito
- 2 tablespoons extra virgin olive oil plus a little more
- Parsley leaves to garnish
- 12 slices toasted baguette or ciabatta drizzled with olive oil to serve
Directions
1. Arrange the anchovies on a platter.
2. In a small bowl, whisk together the shallots and vinegar. Season with salt and pepper and let sit for 10 minutes to dissolve the sauce. Taste for seasoning and adjust to taste if necessary.
3. Whisk in the tomato frito and then add the olive oil. The vinaigrette should be tangy and bright with a back note of good olive oil to smooth the edges just a bit. Additional olive oil can be added until you reach the consistency and taste that you desire.
4. Spoon over and around the anchovies. Garnish with parsley and a drizzle of olive oil. Serve toasted bread on the side.
Note: This vinaigrette is also delicious spooned over grilled fish or chicken or for a pasta salad bright with fresh in-season tomatoes and herbs.