Created by Michelin-starred Chef Annie Féolde, this recipe combines tomato and lemon for a tangy alternative to the expected! This condiment is a great pairing with seafood when used as a fresh take on cocktail sauce, as a flavorful dip for fried calamari or as a delicate seasoning for baked fish. The bright combination of flavors also makes it a wonderful alternative for Romesco sauce, paired with roasted potatoes or asparagus.