We sliced the tomatoes and seasoned them with powdered dehydrated kimchi. Then we drizzled them with olive oil and sprinkled on a few miniature opal-globe basil leaves. The tomatoes were refreshing and bright with the tang and spice of the kimchi and the herbal anise notes of the basil. The olive oil added a smooth richness. The only thing I was missing was warm tender mozzarella. That is why there is a next time.