I have an easy recipe but like Twin said, no Jersey’s here in N. Texas. I use Romas.
Slice romas about 3/4" thick. I get 3 slices per mater (Texan for tomato). Fill up a nuker safe plate with em. Next drizzle w/ plenty of olive oil. Sprinkle w/ S&P, garlic powder, and Italian seasoning. Now top with grated parmesan, shreaded romano, and a slice of fresh mozzarella. Now nuke it till the mozz starts to melt. Then put it under the broiler until the mozz starts to get crusty. Then eat em w/ some good bread for dipping the extra olive oil.
You could do the whole thing in the oven but the nuker saves energy, especially in the summer.