Tomatoes Stuffed with Fresh Mozzarella and Basil

Tomatoes Stuffed with Fresh Mozzarella and Basil
Photo by Mark Thomas


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

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


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