Source: dLife

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

Servings

8.0
8 oz  fresh basil leaves 0.3333
0.3333 cup  low sodium vegetable broth 0.25
0 1/4 cup  balsamic vinegar 1.0
1 tsp  sea salt 1.5
1 1/2 lb  yellow tomatoes 1.5
1 1/2 lb  medium tomatoes 0.5
0 1/2 cup  shredded mozzarella cheese 1.0
1 tsp  black pepper 0.5
0 1/2 cup  fresh basil

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.