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Pan con Tomate' y Anchoa—Garlic, Olive Oil, and Fresh Tomato on Toasted Bread

['1 1/2 pounds very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise', '2 large garlic cloves, mashed to a paste', '4 tablespoons best-quality fruity extra virgin olive oil, plus more for drizzling', 'Kosher or sea salt', 'Good-quality French-style loaf, split in half and halves cut into 4-inch lengths', '8 to 16 best-quality anchovy fillets', 'preferably jarred', 'optional']

With a coarse grater held over a bowl grate the tomatoes down to the skin. Pour off any excess liquid. Add the garlic, olive oil, and salt to taste (the mixture should be well seasoned). Let sit for a few minutes to meld flavors.
Lightly toast the split bread and drizzle with olive oil. Pour the tomato mixture into a serving bowl and arrange the bread and anchovies, if using, on plates. Let each guest spread the tomato mixture on the bread and top it off with one or two anchovy fillets.

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