- 2-3 Heirloom tomatoes
- 2-3 tablespoons Aleppo pepper
- ½ cup lemon juice
- Olive oil
- Salt and pepper, to taste
- Cut the tomatoes into wedges. Season with sea salt, pepper, and Aleppo.
- Heat a nonstick saute pan on medium-high heat with enough to coat pan olive oil, sear the tomatoes on both sides making sure not to overcook them.
- Remove and season with lemon juice and olive oil. Allow to cool.