Serves 6 people
12 white anchovies (boquerones)
Red wine hibiscus reduction
Sea salt, to taste
For the Tomato Confit
1 quart cherry tomatoes
2 cups extra virgin olive oil
1 to 2 garlic cloves
10 sprigs of thyme
For the Red Wine Hibiscus Reduction
1 750ml bottle Spanish Tempranillo
1 cup sugar
8 teaspoons loose hibiscus tea
Cut the baguette in half length-wise, then cut each half into three even pieces. Place all pieces of bread under the broiler for approximately five minutes, rotating as necessary until toasted. Dress toasted bread with tomato confit, then place two boquerones on each piece. Drizzle red wine hibiscus reduction on top and finish with sea salt.
For the Tomato Confit:
Slice garlic on a mandolin lengthwise and combine with extra virgin olive oil and thyme. Let sit for 24 hours.
Bring a large pot of water to a rolling boil, prepare a separate ice bath and preheat oven to 350 degrees F.
Meanwhile, use a paring knife to make a small “x” on the skin of the cherry tomatoes. Working in batches, place tomatoes in the boiling water for approximately 45 seconds or until you see the skin curl upward. Quickly remove tomatoes and place them in the ice bath. Continue until all the tomatoes are done. Peel off all tomato skins and evenly distribute tomatoes on a wired rack sheet tray.
Bake in oven for approximately 25 minutes or until tomatoes are shriveled and slightly charred.
Once tomatoes have cooled, combine them with the garlic, thyme and olive oil.
For the Red Wine Hibiscus Reduction:
Combine all ingredients in a sauce pan over low heat until mixture is syrupy.
Set aside to let cool.