Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.
Recipe courtesy of David Rocco