For this dish be sure to use a glass or enamel pan to avoid any reactivity with the acidic tomatoes.

4 medium-large ripe tomatoes

1/2 cup chopped fresh basil, plus whole leave for garnish

4 large cloves garlic, crushed

8 very thin slices mozzarella cheese

Preheat over to 450 degrees. Pour a little olive oil into a glass or enameled baking dish. Cut tomatoes in half and roll cut part in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic and sea salt, and a thin slice of cheese. Drizzle again with olive oil. Roast for 20 mins., until tender and lightly browned. Garnish with whole basil leaves.