Tomatoes Stuffed with Fresh Mozzarella and Basil


A scrumptious appetizer or side dish, that comes complemented with a light basil dressing. Recipe adapted from Bon Appetit.


For the vinaigrette:
1 cup (packed) fresh basil leaves
1/2 cup olive oil
4 packets True Lemon dissolved in 2 tablespoons water
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard

For the tomatoes:
6 medium tomatoes with stems
2, 7-oz. balls fresh, water-packed mozzarella cheese, drained and cut into quarter-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 basil leaves (for garnish)


For the vinaigrette:

  1. Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick.
  2. Season to taste with salt and pepper. Cover and chill.

For the tomatoes: 

  1. Cut a small “X” in the skin of the ends that are opposite the stem of each tomato.
  2. 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.
  3. 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.
  4. Mix mozzarella cheese cubes and chopped basil in a medium bowl. Divide cheese mixture among the tomato shells, and pack gently.
  5. 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.