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Pan con Tomate


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We had an amazing version of pan con tomate this weekend at Del Mar which reminded me that i really need to learn how to make this at home. their version had a lot of tomato pulp, not just a smear, and a deep garlic flavor though i saw no garlic bits, and used pan cristal.  Does anyone have any tips on how to make this? i've read about the method where you cut a tomato in half and rub it on the grilled bread-does that actually work? or is the method where you grate it better, or some other method? what's the best bread to use-ciabatta? and does it matter if you grill, broil, or toast it? thank you!

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