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1 hour ago, sandynva said:

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. 

Here's the version I had at Del Mar.

Last night, I had a very interesting, loosely based (one might say "inspired-by") version at The Dabney: Tomato Tartine ($16)


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