Sauté the Aromatics: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium heat. Add the finely diced onion and cook gently for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Crisp the Salami: Add the quartered salami slices to the pan. Cook for 3-4 minutes, stirring occasionally, until the salami starts to release its oils and the edges become slightly crisp. This step builds a tremendous amount of flavour.

Blister the Tomatoes: Add the halved cherry tomatoes to the skillet. Cook for about 4-5 minutes, stirring gently, until they soften and start to blister. Their natural sweetness will start to come out.

Create the Sauce: Pour in the tomato passata, then sprinkle over the dried oregano and the optional sugar. Stir everything together and season with a little salt and freshly ground black pepper. Remember the salami and Parmesan are salty, so be cautious with the salt at this stage.

Simmer to Thicken: Bring the sauce to a gentle simmer and let it cook for 5 minutes. This allows the flavours to meld and the sauce to thicken slightly. What works best for me is keeping the heat low to avoid it sticking.

Preheat the Grill: While the sauce is simmering, turn your grill on to a medium-high setting (around 200°C).

Add the Cheese: Remove the skillet from the heat. Sprinkle the grated mozzarella evenly over the surface of the sauce, followed by the freshly grated Parmesan cheese.

Grill Until Golden: Carefully place the skillet under the preheated grill. Grill for 3-5 minutes, or until the cheese is completely melted, bubbling, and has developed golden-brown spots. Keep a close eye on it, as it can catch quickly!

Rest and Garnish: Carefully remove the skillet from under the grill using oven gloves—the handle will be extremely hot. Let it rest for a couple of minutes before scattering over the fresh basil leaves. Serve immediately with plenty of crusty bread for dipping.