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Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick.
Season to taste with salt and pepper. Cover and chill.
For the tomatoes:
Cut a small "X" in the skin of the ends that are opposite the stem of each tomato.
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.
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.
Mix mozzarella cheese cubes and chopped basil in a medium bowl. Divide cheese mixture among the tomato shells, and pack gently.
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.