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Preheat a large cast iron (or non-stick) skillet over medium heat for 3-5 minutes
Add the avocado oil and make sure it is evenly distributed around the pan (use a silicone brush or just rotate the pan until evenly distributed)
Add the tomatoes and quickly toss them to get coated in the oil
Allow the tomatoes to cook, un-touched for 3 minutes. Stir and cook 2 minutes more.
Turn off the heat and add the salt, garlic powder and fresh herbs. Serve hot or cold
TIP: Be sure to allow the cast iron skillet or stainless steel pan to heat over medium high heat for at least 5 minutes so it's blistering hot before adding the oil.
Only use an oil that can stand up to high temperatures. Avocado oil or coconut oil is best for this.
Use any fresh herb combinations you enjoy. If you don't have fresh herbs, use 1 tsp of dried herbs.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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