Tomatoes Stuffed with Fresh Mozzarella and Basil

Ingredients

• 1 c

  (packed) fresh basil leaves

  
  

• 1/2 c

  olive oil

• 4

  packets of True Lemon, dissolved in 2 tablespoons water

  
  

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• 1 tbsp

  Sherry wine vinegar

• 1 tbsp

  Dijon mustard

• 6

  medium tomatoes with stems 2, 7-oz. balls fresh, water-packed mozzarella cheese, drained and cut into quarter-inch cubes

  
  

• 1 1/2 tbsp

  coarsely chopped fresh basil

• 6

  basil leaves (for garnish)

  
  

Directions

1. For the vinaigrette: Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick.
2. For the vinaigrette: Season to taste with salt and pepper. Cover and chill.
3. For the tomatoes: Cut a small "X" in the skin of the ends that are opposite the stem of each tomato.
4. Place tomatoes in a pan of boiling water (water should just cover the tomatoes), and cook for 30-seconds. Using a slotted spoon, transfer tomatoes to a plate. Starting at the "X", peel skin off the tomatoes.
5. Cut 1/3 to 1/2 inch off end opposite to the stem of each tomato. Scoop out the insides with a small serrated spoon, leaving the shells intact.
6. Mix mozzarella cheese cubes and chopped basil in a medium bowl. Divide cheese mixture among the tomato shells, and pack gently.
7. Put one filled tomato on each plate, and garnish with a side of the vinaigrette (or drizzle over the top). Garnish with fresh basil leaves, if desired.