 All right, light summer meal, roasted tomatoes with mozzarella and parm and some seasoning. Let's cook. We're going to go heirloom tomatoes about a quarter inch thick. Use whatever tomato you like. A little fresh mozzarella. We're going to go with a lay crusade grill pan, a little bit of this avocado oil. Lay down our tomatoes, salt your tomatoes, a little bit of fresh ground pepper. Lay down that mozzarella, a little bit of fresh Parmesan cheese, drizzle with olive oil. Top it with some Italian herbs, 400 degrees until the cheese is melted. That's about 12 minutes right there. Pop, shout out, al dente diva. I'm addicted. That's damn good.