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Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, chopped
  • 2 pints cherry tomatoes, rinsed and stems removed
  • 6 scallions, sliced on an angle
  • 2 tablespoons kosher for Passover red wine vinegar, a generous splash
  • Salt and pepper
  • ½ cup coarsely chopped flat-leaf parsley
Steps
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