4 large ripe Roma tomatoes (diced or pureed) and 1/4 cup tomato paste
1 cup shredded or sliced cheese
1 cup fresh filled
4 tbsp large ripe Roma tomatoes (diced or pureed) and 1/4 cup tomato paste
1 can (28 oz) whole peeled San Marzano tomatoes, crushed by hand
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves
1/2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly cracked black pepper to taste