Servings: 1

3 tbsp finely chopped tinned tomatoes 3 tbsp finely chopped tinned tomatoes
Salt and pepper, to taste Salt and pepper, to taste
1 big pinch dried oregano 1 big pinch dried oregano
1 small garlic clove, peeled and finely grated 1 small garlic clove, peeled and finely grated
3 tbsp olive oil 3 tbsp olive oil
1 x 125g ball mozzarella 1 x 125g ball mozzarella
3-4 fresh basil or oregano leaves to serve (optional) 3 to 4 fresh basil or oregano leaves to serve (optional)
¼ baguette, cut in half lengthways (or 1 bagel cut in half) ¼ baguette, cut in half lengthways (or 1 bagel cut in half)

Heat the oven to 230C (210C fan)/410F/gas 6½. Put the tinned tomatoes in a small bowl, season generously, and then stir in the dried oregano, garlic and a tablespoon of the oil. Cut the mozzarella into six slices.
Put the baguette halves cut side up on an oven tray, drizzle over the remaining oil, spoon on the tomato mix and arrange the mozzarella slices on top. Bake for eight minutes, or until the cheese has melted and taken on just a little bit of colour.
Remove from the oven, tear over the basil or oregano, if using, and add a generous grind of extra pepper.