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..