The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.
Featured in RICARDO Magazine SUMMER 2018 (p. 69)
2.2 lb (1 kg) ripe tomatoes, cored
3 garlic cloves, unpeeled
2 tbsp (30 ml) olive oil
1 ball buffalo mozzarella or 3.5 oz (100 g) bocconcini cheese, sliced