Ingredients

• 6 oil-packed anchovy fillets, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 pound very ripe tomatoes (about 3 medium)
• 2 garlic cloves, halved
• 6 thick slices crusty white bread (such as country bread), well toasted
• Smoked sea salt

Instructions

1. Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.