Butter, Ghee or All Natural Avocado Oil
1 large tomato, diced
1/2 tsp Asafoetida
1 tsp Pacific Blue Salt
Cilantro for garnish
Heat small saucepan over medium heat. Add in fat of choice and heat until shimmering. We used All Natural Avocado Oil to keep the dish vegan. Add in tomato and cook until jammy approximately 3-5 minutes. Add in Asafoetida and Pacific Blue salt and remove from heat.
Serve over rice or other grains. Garnish with cilantro.