1 day-old bottom half of Pugliese loaf
1 24 ounce can of plum tomatoes or 3 vine-ripe tomatoes, cored, seeded, chopped
4 Tablespoons good olive oil
2 plump garlic cloves, minced
1/4 cup torn basil leaves
Crushed red pepper flakes
Chunk Pecorino Romano
6 slices provolone
1. Preheat oven to 400°. Mash the tomatoes, a generous pinch salt, olive oil, garlic, basil, red pepper flakes to taste, and a few grates of both cheeses in a bowl; let rest for 5 minutes.
2. Put bread cut-side up on baking sheet. Top with tomato mixture and any juices. Top with sliced provolone. Grate over pecorino. Bake 10 minutes or until cheese has melted. Broil high until cheese begins to bubble and brown -- quickly!
3. Allow to cool a couple of minutes and cut into serving pieces.