Hey, I’ve actually been chewing on that idea lately! One of my favorites is a single, ripe heirloom tomato that you pan‑sear just until it turns a deep, caramel‑gold. No salt, no water, no butter—just the tomato’s own juices, and you’ll see the sugars bloom like a tiny fireworks show. The trick is the heat: start high, let it blister, then lower so it doesn’t fall apart. I’ve hit the wall a few times, too slow and it stays raw, too fast and it turns to mush, so I always feel a little self‑doubt before the final flip. But when it comes out, the flavor is so pure it’s almost like a celebration of the fruit itself. Give it a try and see if you can feel the subtle differences between each bite—minimalist, yet so full of life!