Zabala buys pan de cristal bread from a purveyor in Spain; outside gets really crunchy, inside stays a little soft. Ciabatta produces similar results.
Zabala prefers heirloom Cherokee Purples, but any ripe, flavorful tomato will work. Use highest-quality evo.
Chef Zabala likes Marques de Valdueza, or use good Spanish Arbequina oil with fruity notes. These are good w/ soup, as well.
Pan Con Tomate / Serves 1 to 2
ING 1 pan de cristal or ciabatta 1 ripe tomato, preferably Cherokee Purple Extra-virgin olive oil Coarse sea salt
METHOD broil uncut bread 1-2 min on sheetpan, turning once, just until crunchy on the outside. Transfer to a cutting board.
When cool enough to handle, slice the bread in half as for a sandwich. Return to the pan, cut sides up and toast until golden and crisp, 1-2 min.
Cut the tomato in half through its equator (not from top to bottom). 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.
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.