Mozzarella Stuffed Tomatoes

HereÕs our third stuffed tomatoes recipe. Start by skinning the tomatoes and pierce them one at a time in the stalk end with a fork or skewer and hold over a gas flame or under the grill.

Turn the tomato constantly until the skin blisters and bursts then leave until cool enough to handle. Peel off the skin with your fingers. Cut a slice off the bottom (rounded end) of each tomato. Reserve the slices. Scoop out the insides of the tomatoes with a sharp-edged teaspoon.

Sprinkle the insides with salt and stand the tomatoes cut side down to drain on absorbent kitchen paper.

Meanwhile make the stuffing. Reserve four whole black olives, then stone and chop the remainder. Put the Mozzarella in a bowl with the chopped olives, garlic and half the basil. Mix well to combine, then add salt and pepper to taste. (Add salt sparingly because olives tend to be salty)

Place the tomatoes cut side up in a serving dish. Spoon the Mozzarella mixture into the tomatoes, dividing it equally between them. Replace the reserved tomato slices at an angle so that the Mozzarella filling is visible.

Whisk together the oil and lemon juice with the remaining basil and salt and pepper to taste. Pour over the tomatoes, then chill in the refrigerator for at least two hours, spooning the dressing over from time to time. Garnish with the remaining olives and the basil sprigs and serve chilled.