Instructions: Cut a thin slice off the top of each tomato. Use a melon baller to remove the 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 about 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. Then fill with diced mozzarella. Garnish each with a basil leaf and serve.

Makes 12 stuffed tomatoes.

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