Beat the turkey breast slices thin with a meat mallet.
Place a slice of parma ham on each turkey slice.
Add the brie and a few small sage leaves.
Roll each turkey slice into a roulade pressing tightly with your hands.
Sauté the garlic in extra virgin olive oil in a skillet and then add the roulades.
Brown on all sides.
Puree the San Marzano tomatoes in a blender and add, season with salt and pepper.
Cover the skillet. Cook over medium heat for 15 minutes with a sage leaf.