Yield: 4 servings Prep time: 4 minutes

1 cup cherry tomatoes, cut in half

½ teaspoon celery salt

1 tablespoon hot sauce, such as Frank’s RedHot (or more depending on how hot you prefer)

1 tablespoon avocado oil or extra-virgin olive oil

Place the sliced tomatoes on a serving platter. Sprinkle with the celery salt. Drizzle with the hot sauce and avocado oil. Store in an airtight container in the refrigerator for up to 4 days..