Spanish chefs recommend resting tomatoes to enhance flavor

Spanish chefs, including David Guibert and Dani García, recommend a specific technique to enhance the flavor of tomato salads: letting the sliced tomatoes rest for 5 to 10 minutes after seasoning.

By salting the tomatoes immediately after slicing and adding extra virgin olive oil and a touch of citrus, a process of osmosis occurs. This draws out the tomato juice, which concentrates the fruit's natural aromas and umami-rich glutamates. Chefs consider this released liquid a valuable resource that can be whisked with oil and citrus to create a natural, flavorful vinaigrette.

For best results, chefs suggest bringing tomatoes to room temperature before preparation and selecting fleshy, ripe varieties such as beefsteak, Roma, or cherry tomatoes.