Emiko Davies Cheesy Tomato Toasts

1 garlic clove, peeled
2 – 3 tbsp extra-virgin olive oil, plus more for drizzling
250ml tomato passata, or tinned chopped tomatoes
Salt and pepper, to taste
1 fist-sized ball mozzarella (or 150g of any other good melting cheese)
A few basil leaves
Good crusty bread; toasted is best, to serve

In a wide pan, heat the whole clove of garlic in the olive oil to a gentle sizzle. Watch that it doesn’t burn: you simply want to infuse the oil with the garlic for a minute or two.

Pour in the tomato, season, then simmer rapidly over a medium heat for about 10 minutes, until thickened and reduced slightly. Taste for seasoning.

Cut the mozzarella into thick slices and lay in the sauce in a single layer. Continue simmering for a further five minutes, or until the cheese is melted (if you find the sauce is reducing more than you like but the cheese is not yet melted, take the pan off the heat and let it sit, covered, for about five minutes). Give the cheese one quick stir to distribute it evenly through the sauce.

Recipe adapted from Emiko Davies via The Guardian