Tomatoes Stuffed with Fresh Mozzarella and Basil

Name: Tomatoes Stuffed with Fresh Mozzarella and Basil
Yield: 6 Servings
Ingredients: 1 cup (packed) fresh basil leaves (from 1 large bunch); 1/2 cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Sherry wine vinegar; 1 tablespoon Dijon mustard; 6 medium tomatoes with stems still attached; 2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes; 1 1/2 tablespoons coarsely chopped fresh basil; 6 fresh basil leaves

By Colin CowiePhotography by Mark Thomas

May 31, 2003

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Recipe notes