Roast the garlic cloves in 1 tablespoon olive oil in a moderate oven for 5 minutes. Chop coarsely.
Sweat the leek in the remaining olive oil.
Add the bacon and cook for 10 minutes. Add the basil and garlic. Cool the mixture.
Stuff the tubes equally with the mixture.
Wrap a slice of Jarlsberg around each tube.
Place in a baking dish.
Cover with tomato sauce and criss-cross strips of Jarlsberg over the top.
Bake for 25-30 minutes gas mark 5 / 190C
To make tomato sauce
Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about 5 minutes, until translucent. Stir in the garlic and cook for another 2 minutes.
Add the red wine and cook off for 5 minutes
Tip in the tomatoes, then add the tomato purée, sugar, vinegar and parsley. Season lightly.
Bring to a simmer, then turn down the heat and simmer for 20 minutes, stirring occasionally, until thick.