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3 cups (about 6) vine ripe tomatoes, chopped
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2 cloves garlic
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1 c pitted kalamata olives
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3T capers, drained of liquid
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2T balsamic vinegar
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2T dried parsley
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1 tsp. onion powder
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4T extra virgin olive oil
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2 tsp. lemon zest
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3 tsp. aleppo chile flakes
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salt and sugar to taste if desired
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chopped fresh parsley for garnish if desired
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