Chef Aitor Zabala of Somni makes perfect pan con tomate. You can too
is bread, tomato, olive oil, salt and nothing else, so it’s important to get the best of each. Chef Aitor Zabala buysfrom a purveyor in Spain because the outside gets really crunchy while the inside stays a little soft. Ciabatta results in a similar texture and is widely available here. For the tomatoes, Zabala prefers heirloom Cherokee Purples, but any really ripe, flavorful tomatoes will work. And this is a dish where using the highest-quality extra-virgin olive oil makes a difference.
3 Cut the tomato in half through its equator . Gently rub the cut side of the tomatoes against the cut sides of the toasted bread to evenly coat the surface with a thin layer of tomato juice and pulp. 4 Generously drizzle olive oil all over the tomato-coated side of the bread and tilt to let the oil run into the craters of the toast. Sprinkle with salt, slice into smaller pieces and serve immediately.
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