Tomatoes · Bacon Fat · Parmesan · Herbs
Pan-fry — Medium-High
Our grandmas would never toss out bacon fat. Thrifty, yes, plus pan drippings add something special to a simple dish like this. Rinse tomatoes and cut in half, through the equator. Warm bacon fat in non-stick skillet over medium-high heat. Add tomatoes, cut side down, and pan-fry for ~5 minutes. Flip them, reduce heat, and cook a few minutes more. Serve cut-side up, with a sprinkle of salt, pepper, chopped herbs, and parmesan. Recycling at its tastiest.
(When in doubt, add butter and/or salt.)
~ 4g net carbs per cup of raw tomatoes