Cheesy tomato toast
Prep 10 min Cook 15 min Serves 2 adults or 4 children
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 any other good melting cheese), about 150g 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.
Serve with basil over the top and either pour over toasted bread or serve in a shallow bowl or plate with bread to dip into the sauce. More ground pepper and an extra drizzle of olive oil are optional but much loved in our family.