Oven-Dried Tomato Flatbread

Ingredients

• 3 large beefsteak tomatoes, cored
• Olive oil, for brushing
• Coarse salt
• Freshly ground black pepper
• 2 heads garlic, outer skins removed and cut in half lengthwise
• 1 tbsp. extra-virgin olive oil
• 2 (4- to 5-oz.) flatbreads
• Roasted Garlic Puree
• 2 balls fresh mozzarella, each cut into 6 slices
• 1/4 c. grated Pecorino Romano cheese
• 2 tbsp. aged balsamic vinegar
• 10 basil leaves, chopped