Even so-so tomatoes will become sweet and deliciously concentrated after this treatment.
Ingredients
6 Servings
2
½
1
6
6
6
3
Preparation
-
Step 1
Preheat oven to 300°. Using a paring knife, score a shallow X on the bottom of each tomato. Working in batches, cook tomatoes in a large ovenproof pot of boiling water just until skins at X begin to peel back, 15–30 seconds. Using a slotted spoon, transfer tomatoes to a bowl of ice water and let cool. Peel tomatoes. Remove cores, then halve lengthwise and scrape out seeds. Transfer tomatoes back to pot, crushing with your hands. Mix in ¼ cup oil, cover, and bake until tomatoes are slightly darkened and very soft, 2–3 hours.
Step 2
Transfer pot to stovetop, uncover, and cook over medium-low, stirring occasionally, until deep red and thickened, 45–70 minutes; season with salt. Transfer to an airtight container and let cool.
Step 3
While tomatoes are baking, heat lemon zest and ¼ cup oil in a small saucepan over low 5 minutes. Let cool.
Step 4
Spoon about 1 Tbsp. tomato jam over top of each toast. Top each with a boquerone and anchovy fillet; drizzle with lemon oil and scatter scallion tops over.
Step 5
Do Ahead: Tomato jam can be made 5 days ahead; cover and chill. Lemon oil can be made 2 weeks ahead; store airtight at room temperature.