Tomato Gremolata

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Chef Bradley Ogden


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¼ cup tomato concasse

¼ cup coarsely chopped parsley

¼ cup minced shallot

½ teaspoon minced garlic (approximately 1 large clove)

Minced zest of 1 lemon

½ teaspoon olive oil

½ teaspoon malt vinegar

¼ teaspoon fresh ground black pepper

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