The name translates as “bread with tomato,” and that’s all it is, while also far greater than the sum of its humble parts. It is the definitive of the Mediterranean diet.
Wine Pairing
Steve Groom is the general manager at Costera and curates the wine and spirits selections. He recommends a Spanish Cava with the Pan Con Tomate. “The Spanish sparkling wine, primarily produced in the Barcelona-adjacent region of Penedes, is practically made for tapas,” Groom said. “Thanks to its palate-cleansing effervescence and mild acidity, it cuts through the richness of the Pan Con Tomate, while notes of tart, freshly picked orchard fruit, and bready, yeast-derived flavor on the palate complement the bright tanginess of the tomato and the bread. Our house Cava, Raventos i Blanc, is an iconic Cava.”
The Expert | Chef Kathryn Searcy, Chef de Cuisine, Costera
“Costera’s take on the famously simple Pan Con Tomate, a ubiquitous tapas staple in Spain, adds rich, complex flavor by way of a house-made tomato tapenade and roasted garlic aioli, spread atop olive oil-griddled sourdough. Finished with fried garlic and sea salt, it combines crunchy and smooth textures and deep umami notes, alongside the tangy profile of the yeasted bread. This inspires food-friendly Spanish wine pairings.”
How to make Pan Con Tomate
Serves 4
1 cup neutral oil, such as soybean or vegetable
2 tablespoons red onions, small diced
1 tablespoon minced garlic
1 tablespoons minced capers
2 anchovy filets, minced
4 slices sourdough bread
1 cup sundried tomatoes in oil (conversely, grate the flesh of ripe tomatoes on a box grater)
4 tablespoons Aioli in a Flash (recipe follows)
1 tablespoon lemon juice
1 tablespoon minced chives
In a small pot over medium-low heat bring oil and onion to a simmer and cook until onions are translucent, about 8 minutes. Add the garlic and cook for another minute. Turn off the heat. Add capers and anchovy, set aside to cool.
Strain the solids from the oil. Set aside.
Add the seasoned oil and the tomatoes to a high-powered blender and blend until smooth. Scrape the mixture into a bowl. Fold in the reserved cooked solids. Season with lemon juice.
Toast the bread until golden brown. Spread 1 tablespoon of aioli on each piece of toast, followed by 1-2 tablespoons of tomato tapenade. Slice each piece of bread into four quarters if desired.
Garnish with chives.
Aioli in a Flash
Makes about 1 cup
You will need an immersion blender for this. Warning: Contains raw egg.
2/3 cup extra virgin olive oil
1 large egg, at room temperature
4 cloves garlic, peeled
1 teaspoon lemon juice
Salt to taste
Add all ingredients to a wide-mouthed jar that will just fit the head of the immersion blender. Put the head of the immersion blender at the bottom of the jar and turn it on. Keep the head of the blender at the bottom of the jar until your aioli starts to emulsify, then gently move it up and down and around until the entire mixture is emulsified and quite thick.
Keep it tightly covered in the refrigerator for up to a week. The aioli will thicken further as it chills.
