tomato flatbread

Pan Seared Tomatoes and Garlic, Fresh Spinach, Cilantro Tahini Spread, Toasted Millet Flatbread, Avocado  

vegan

Throwing garlic and grape tomatoes in a hot cast iron pan with olive oil is a habit of mine. It's my acid umami craving. Tossed with pasta, on top of eggs, in salad, on toast. on chicken, baked potato...let's just say every food.  Cooked on high heat in cast iron to a slight charr takes minutes and creates the perfect marriage of tart-sweet and savory.

Heat olive oil on high, then smashed whole garlic goes in first. Toss around until you get some color, then throw your tomatoes in.  Shake your pan back and forth every few minutes to turn and coat tomatoes. Salt and pepper.  Things will pop and sizzle and your olive oil will marry beautifully with bubbling tomato and garlic juices. The juices will reduce and intensify, ( that's flavor baby!). If I'm using them for pasta I add a bit more oil in order to have enough to toss.  Cook just till tender. You want them to be cooked but still whole.  The whole process takes about 10 minutes. 

My flatbread is store bought, and a tahini spread is something I make daily.  It's always a mixture of tahini, water, lemon, salt and whatever green veg or herb is on hand. Parsley, cilantro, basil, spinach, arugula all work. Two or three tablespoons of tahini, a bunch of your greens and the rest is added a bit at a time, tasting in between until desired consistency and flavor . For me this might be 4 lemons later and 1/2 a cup of water but it really is personal preference. Just add slowly until you get what you want . Tahini spread is my guilt free addition of fat and creamy texture to my veggies.