Skillet Provoleta with Oregano & Tomato

Ingredients

• 12 oz thick-cut provolone, in two 1-inch rounds
• 1 tsp dried oregano
• ½ tsp chile flakes
• 2 Tomatoes, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• Crusty bread, for serving

Method

1. Leave the cheese rounds uncovered in the fridge for 30 minutes if you can — a dry surface sears instead of sliding into a puddle.
2. Toss the Tomatoes with the garlic, vinegar, half the olive oil, and a pinch of salt; let it sit so the juices turn saucy.
3. Heat a small cast-iron skillet over medium-high until a drop of water skitters. Add the remaining oil and sear the cheese until the bottom forms a deep golden crust, about 2 minutes.
4. Flip carefully, scatter with oregano and chile flakes, and cook until the center is molten but the round still holds its shape.
5. Spoon the Tomatoes over the top and land the skillet on the table with bread — provoleta waits for no one.