Source: dLife

Juicy tomatoes topped with cheese and drizzled with a basil sauce.

Servings

8 oz fresh basil leaves , loosely packed
0.33 cup low sodium vegetable broth
0.25 cup balsamic vinegar
1 tsp sea salt
1.5 lb yellow tomatoes , cut into 12 1/4 inch slices
1.5 lb medium tomatoes , cut into 12 1/4 inch slices
0.5 cup shredded mozzarella cheese
1 tsp black pepper
0.5 cup fresh basil , thinly sliced

1 Boil a small pot of water; cook basil leaves in water for 15 seconds then remove with a slotted spoon and dunk in an ice water bath; drain and dry. Using a food processor or blender, puree basil and broth until smooth. Let mixture sit for 2 hours at room temperature. Strain mixture through a fine chinois into a bowl, disposing of solids. Whisk salt and vinegar into mixture.
2 Lay tomato slices on a platter and top with basil sauce, cheese, pepper, and fresh basil.

The basil sauce, sliced tomatoes, and grated cheese can be done in advance, but do not arrange it on the platter until ready to serve.