Spanish-Style Tomato Toast with Garlic and Olive Oil
['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']
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.
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