You have to do it, if you have it, in casseroles about 10 cm in diameter.
Take the casseroles, rub the clove of garlic and put a trickle of oil. Place the cheese in the casserole. We will put 3 or 4 cuts of tomato cut into thin slices and put oregano.
Preheat oven to 200 degrees, with heat up and down and put down casseroles medium oven. After 25 to 30 minutes, the cheese will have passed to a creamy or liquid texture.
You have to bring the hot pots to the table, if necessary to cover them. Have some toast prepared to accompany the provolone. It has to eat hot because if it cools, it returns to the initial texture.
If you like cheeses it is a delicious way to eat this specialty.