Ingredients

2 1/4 pounds vine-ripened tomatoes, halved, seeded

1/3 cup extra-virgin olive oil

3 garlic cloves, pressed

• 1 16-ounce French-bread baguette, halved lengthwise, halves cut on diagonal into 4-inch-long pieces, lightly toasted
• Additional extra-virgin olive oil
• 12 to 20 anchovy fillets

Description

Originally From Catalonia, A Region In Northern Spain That Surrounds The City Of Barcelona, This Appetizer Is Now Found All Over The Country. If...

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