Method

This is a relatively simple dish, therefore it needs some love and attention! First, grate your tomatoes on a standard box grater into a sieve with a bowl underneath. Using a large spoon, press the tomato pulp to extract the liquid into the bowl beneath. Once you've got all the juice out, put it into a pan and reduce it until it's almost gone and becomes a syrup. Allow the liquid to cool and add mix with the leftover pulp along with the rest of your ingredients.

For the confit garlic, add all the ingredients to a pan, then fry on a very low heat until the garlic gets soft and golden brown. Then remove from the oil, allow to cool and using a knife, break it down into a paste.

To assemble, toast the sourdough, spread as much of the confit garlic as you like on it, followed by the tomato mix, then 4 or 5 of the anchovies, and finish with a squeeze of lemon and some chives!