Emeril's Kicked Up Tomato, Basil & Mozzarella Salad
- 4 large ripe tomatoes
- 8 slices round mozzarella cheese, about 1/4 inch thick
- 16 fresh basil leaves
- fresh cracked black pepper
Preheat oven to 350 F. Cut the top off the tomatoes and spoon out the innards. 3. Sprinkle each tomato with salt and turn upside down on a wire rack. Let sit for 20 to 25 minutes to get rid of a lot of the juices. Place two basil leaves at the bottom of each tomato then one slice of cheese, sprinkle with pepper and repeat. Place tomatoes in a square baking dish and bake for about 20-25 minutes or until the cheese has melted to the point you would like it.