Cut the mild Provolone Valpadana P.D.O. into 1.5-cm thick slices and set aside. Pour 4 tablespoons of oil into a large pan and add the peeled garlic clove cut in half. Fry a couple of minutes, then add the peeled tomatoes.  Cook the sauce for 15 minutes over a low flame after adding a teaspoon of sugar. Add salt and pepper to taste, mix and finally add the slices of mild Provolone Valpadana P.D.O. Cook for another minute, just enough time to let the cheese soften slightly, then turn off the flame and add plenty of fresh basil. Serve.