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Let this salsa stand for about an hour to intensify the flavors. But do so at room temperature, because refrigeration robs tomatoes of some of their flavor. If you don’t feel you’re going to use this much, feel free to cut the recipe in half. If your tomatoes have been refrigerated, let them come back to room temperature to bring back some, if not all, of their ripe richness. Serve with whole-grain flat bread for dipping or spooned over grilled fish fillets, scrambled eggs, or opened, hot, baked potatoes. Photo: cookingwithbry.com
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