optional: 2slicescrusty bread, , torn or cut into cubes
Place a medium to lage skillet (ideally cast iron) over medium heat. Add in olive oil (enough to generously coat bottom of pan).
Once pan is hot, add in shallots, spices, and anchovies. Saute, stirring occasionally, until the shallots are browned, anchovies have fully broken down, and the whole mixture is quite fragrant, about 6ish minutes.
Panzanella Style: Add in bread and saute until lightly browned, about 4-5 minutes. Add in heirloom tomatoes right before serving, just enough to warm them and coat in the oil/mix. Serve immediately.
Stewed Style: Add in tomatoes. Saute over medium heat, stirring occasionally, until tomatoes have broken down and any excess water has evaporated, anywhere from 5-15 minutes. I've found this varies quite a bit depending on the water content of the tomatoes. Serve immediately or use for leftovers! I like to serve this with some rice and other roasted veggies.