Tomatoes Stuffed with Fresh Mozzarella and Basil

Ingredients

• 1 tablespoon Sherry wine vinegar
• 1 tablespoon Dijon mustard
• 6 fresh basil leaves
• 1 cup fresh basil leaves
• 1 ½ tablespoons fresh basil
• 2 7-ounce balls fresh water-packed mozzarella cheese
• 6 medium tomatoes
• + 2 more ingredients
• • 2 tablespoons fresh lemon juice
  • ½ cup olive oil

Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 second...

View full recipe at Epicurious