Cut the sweet Provolone Valpadana DOP into 1.5 cm thick slices and set aside.

Pour 4 tablespoons of oil into a large pan and add the peeled and halved garlic. Fry for a couple of minutes, then add the peeled tomatoes. Cook the sauce for 15 minutes on low heat after adding a teaspoon of sugar.

Season with salt and pepper, mix, and finally add the slices of sweet Provolone Valpadana DOP. Cook for another minute, just long enough for the cheese to soften slightly, then turn off the heat and add plenty of fresh basil. Serve.