Toasted Baguette with Tomatoes and Anchovies
- 1 16-ounce French-bread baguette
- 2 ¼ pounds vine-ripened tomatoes
- 3 garlic cloves
- extra-virgin olive oil
- 20 anchovy fillets
- 1/3 cup extra-virgin olive oil
Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.) Place toast pieces on platter. Drizzle ...