What I Had for Lunch Today: Tomato Omelet

This is what you do with too many ripe tomatoes. It's a Persian dish.

Cut a couple of ripe tomatoes into eighths, and slice a couple of cloves of garlic. Cook in good olive oil over a low flame until soft. Add three lightly beaten eggs and cook till set. Serve with rice. I added some sautéed kale and spinach and a bit of celery dressed with olive oil and lemon juice.