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)
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