A wedge of shredded mozzarella bakes into a molten center, crisped at the edges and pooled with garlicky tomato sauce. The shelf holds just one thing, so this dinner starts with staples and what you can find, turning mild cheese into something that asks for crusty bread.

Serves 2. 25 minutes, 10 at the stove.

About 580 calories a serving, 33 g protein, 55 g carbohydrate, 30 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Heat 3 tablespoons olive oil in a small skillet over medium heat. Mince 3 cloves garlic and add to the oil, stirring until fragrant but not browning, about 1 minute. Pour in one 14-ounce can of whole tomatoes, breaking them with the back of a spoon, and add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon dried oregano.
2. Simmer the sauce for 8 to 10 minutes while it reduces and concentrates, stirring occasionally.9 min
3. While the sauce cooks, heat your oven to 425 degrees F [220 degrees C]. Mound 8 ounces of the shredded mozzarella in the center of a small baking dish or shallow ramekin, leaving a border of 1 inch around the edges.
4. When the sauce is ready, pour it around the mozzarella wedge, being careful not to cover the cheese entirely. Bake until the cheese is molten and the edges are golden and beginning to crisp, 5 to 8 minutes.7 min
5. Remove the dish from the oven and let it rest for 1 minute before serving. The cheese will continue to set slightly as it cools.1 min

Note Swap canned tomatoes for fresh if they are in season, dicing them first and increasing the simmer time to 12 minutes to concentrate their juice. Leftovers keep refrigerated for two days and reheat gently in a low oven. Serve with crusty bread for soaking in the sauce, or tear bread into pieces and stir into the cheese and sauce at the table.