How to make it

  • Cut thin slice off top of each tomato.
  • Use a melon baller to remove inside flesh and seeds of each tomato leaving a shell intact.
  • Lightly salt the inside of the tomatoes and set cut side down on a paper towel to drain.
  • Turn tomatoes right side up and place 1/4 teaspoon parmesan cheese in the bottom of each.
  • Combine the oil and vinegar and place about 1/4 teaspoon of this mixture in each tomato shell.
  • Fill with diced mozzarella then garnish each with a basil leaf and serve.

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