Recipe description
July 24, 2026
Tomato and anchovy tapas
Bright tomato and anchovy tapas to support gentle gut health
Easy Recipe
78%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Includes plant diversity with tomatoes, basil, and garlic.
- Contains polyphenol-rich ingredients (tomato, basil, olive oil).
- Balanced mix of protein (anchovy), healthy fats, and fiber-rich vegetables.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tomato
2
piece
Anchovy
4
piece
Oil, olive
2
tablespoon
Basil
4
teaspoon
Garlic
1
piece
Black pepper
1
teaspoon
Baguette, white
4
slice
Instructions
1
Preheat the oven to 180°C (350°F). Slice the baguette into 4 slices, each about 1 cm thick. Toast the slices in the oven for 5-7 minutes until lightly crisp.
2
While the bread is toasting, wash and slice the tomatoes into thin rounds (about 5 mm thick). Place them on a plate.
3
Peel and finely mince the garlic clove. In a small bowl, combine the minced garlic with the olive oil. Stir well.
4
Remove the toasted baguette slices from the oven. Brush each slice generously with the garlic‑olive oil mixture.
5
Place a slice of tomato on each piece of toasted baguette. Top each with an anchovy fillet.
6
Tear the fresh basil leaves into small pieces and sprinkle over the tomatoes and anchovies. Grind fresh black pepper over the top.
7
Drizzle the remaining garlic‑olive oil over the assembled tapas. Serve immediately.
More Recipes For Your Gut
Nutrition
235 kcal
Calories
5 g
Protein
35 g
Carbohydrates
5 g
Fiber
4 g
Sugar
15 g
Fat
2 g
Saturated fat
1.2 g
Salt
FAQ
Is this vegetarian or vegan?
As written, it is not vegetarian due to anchovy; to make it vegetarian/vegan, omit the anchovies and use briny toppings like capers, olives, or roasted peppers.
Can I prepare this ahead?
Toast the bread and prepare the garlic‑olive oil mixture ahead; assemble just before serving. Slice the tomatoes ahead if needed, but keep them separate to prevent sogginess.
Does this recipe contain gluten?
Yes, because of the baguette. Use gluten‑free bread if you want a gluten‑free version.
How should leftovers be stored?
Best eaten fresh. If you have leftovers, store the components separately in the fridge for up to 1 day and reassemble before serving.
What are the main nutrition highlights?
Provides healthy fats from olive oil and anchovies, plus fiber and polyphenols from tomato and bread, with herbs for flavor.
Are anchovies high in sodium?
Anchovies can be salty; if you’re watching salt, choose a lower‑sodium option.
Can I adjust the spice level?
Yes; pepper can be adjusted, and you can add chili flakes for extra heat.
How many servings does this yield?
2 servings.
How should it be served?
Serve immediately as a small starter or tapas; pairs well with other plant‑ and protein‑rich options.
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