-
1
Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper.
-
2
(Can be made 6 hours ahead.
-
3
Cover and chill.)
-
4
Cut small skin-deep X on end opposite stem of each tomato.
-
5
Drop tomatoes into saucepan of boiling water; cook 30 seconds.
-
6
Using slotted spoon, transfer tomatoes to plate.
-
7
Starting at X, peel skin off tomatoes.
-
8
Cut 1/3 to 1/2 inch off end opposite stem of each tomato.
-
9
Using small spoon, scoop out insides of tomatoes, leaving shells intact.
-
10
Mix cubed mozzarella cheese and chopped basil in medium bowl.
-
11
Divide cheese mixture among tomato shells, packing gently.
-
12
(Can be made 2 hours ahead.
-
13
Cover tomatoes and chill.
-
14
Bring to room temperature before continuing.)
-
15
Invert 1 filled tomato on each plate.
-
16
Pour vinaigrette into 6 shot glasses.
-
17
Place 1 shot glass next to each tomato.
-
18
Garnish each tomato with basil leaf.
